Salade de saumon fumé au farro et au fromage de chèvre

Ingrédients

• 1/4 cup sour cream (or plain yogurt)
• 3 ounces soft goat cheese (divided)
• juice of 1 Meyer lemon
• 1 teaspoon milk (or more)
• 2 green onions (finely chopped)
• salt and freshly ground black pepper
• 5 ounces mixed baby greens
• 1/2 head radicchio (coarsely chopped)
• 5 ounces smoked salmon (broken up into bite-size pieces)
• 1/4 cup toasted walnuts (coarsely chopped)
• 1/2 cup cooked farro

Préparation

1. 1

   To make the dressing: Whisk together sour cream or yogurt in a medium bowl, 1 ounce of the goat cheese and lemon juice. Whisk in milk, one teaspoon at a time, until dressing reaches the consistency you're after. Whisk in green onions and season to taste with salt and pepper. Set aside.

2. 2

   On a large serving platter, scatter mixed baby greens and radicchio in an even layer. Sprinkle smoked salmon, walnuts, farro and remaining goat cheese evenly over the top. Drizzle with dressing and serve.