I found some spicy, smoked salmon at my local Whole Foods this week. Hummus and a Clementine left over from the holiday made the perfect vinaigrette for a Mediterranean Salad.
1 heaping TBL. Hummus
Juice of 1 fresh Clementine
1 TBL. White vinegar (white wine, blood orange, champagne…your choice)
3 TBL. Extra virgin olive oil
Salt & black pepper to taste
Combine all the ingredients except the salt and pepper to a small bowl. Whisk vigorously until the vinaigrette emulsifies. Add salt and pepper to taste. Use as a light dressing for a salad made with; cucumber, cherry tomato, avocado, black olives, red onion and smoked salmon or tuna.
Recipe by Rose Hattabaugh