Spinach Salmon Salad
2 bunches fresh spinach, or half spinach and half Boston lettuce
3 tablespoons of white wine vinegar (can use red wine vinegar)
2 tablespoons Dijon mustard
1 tablespoon sugar
pinch salt
1/2 cup corn oil or other flavorless oil
1/4 cup whipping cream
1/4 cup minced fresh dill (I used dried dill weed, a tablespoon or so)
freshly ground black pepper
8 eggs
1/2 pound cooked salmon, crumbled
1 small red onion, thinly sliced and separated into rings
Wash, de-stem spinach, tear into pieces
tear lettuce into pieces
refrigerate until ready to use.
In a non-reactive container (ie glass/corningware pan or pyrex pitcher), whisk
together the vinegar, mustard, sugar, and salt. Gradually whisk in the
oil. Heat on stove top or in microwave oven until it just starts to boil.
Remove from heat, slowly whisk in the whipping cream, adding just a little at
a time, blending thoroughly. Stir in the dill, cover to keep warm. Do
not heat to boiling again or the mixture will curdle.
Divide up the greens and salmon on plates.
Beat the eggs, add pepper, and cook over medium heat until set. Spoon the
hot eggs over the greens, scatter onion rings over the top, spoon warm dressing
over the salads and serve at once.