Smoked Salmon and Frisee Carpaccio

• 1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely choppedapple
• 3 tablespoons apple cider vinegarapple-cider-vinegar
• 1 tablespoon fresh lemon juicelemon-juice
• 2 tablespoons maple syrupmaple-syrup
• 1/3 cup extra-virgin olive oilolive-oil
• 1/2 teaspoon kosher saltsalt
• 1/4 teaspoon freshly ground black pepperpepper
• 1 large or 2 small heads frisee lettuce, tornlettuce
• 1 large avocado, peeled, seeded, and cut into 1/2-inch cubesavocado
• 1/2 cup chopped walnuts, toasted ( see Cook's Note)walnut
• 8 ounces smoked salmonsmoked-salmon

1. 01For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
2. 02Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
3. 03Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Calories

305 kcal

Protein

10 g

Fat

26 g

Saturated fat

4 g

Carbs

11 g

Fiber

4 g

Sugar

5 g

Sodium

323 mg

Cholesterol

9 mg

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