Citrus Honey Mussel Salad

Ingredients

Make 2 to 4 servings

Vinaigrette

½ shallot, finely chopped

½ cup (125 mL) honey

½ cup (125 mL) fresh squeezed lemon juice

juice of ¼ lime

½ cup (125 mL) vegetable or canola oil

1 tbsp (15 mL) Dijon mustard

6 chives, finely chopped

Salad

2 lb (1 kg) fresh mussels

¼ cup (50 mL) diced yellow pepper

¼ cup (50 mL) diced red pepper

¼ cup (50 mL) diced red onion

4 oz (125 g) arugula

1 oz (28 g) crumbled goat cheese

½ oz (14 g) almonds, chopped

Salt and pepper to taste

Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake well, or whisk in a bowl until emulsified. Refrigerate for 1 hour.

Steam mussels in a covered pot over medium heat for 7-10 minutes, or until shells are wide open.

Remove the mussel meat and place in refrigerator to cool.

Assemble all salad ingredients and toss in a large bowl with vinaigrette. Serve.

(Note: The vinaigrette will keep for 10-14 days in the refrigerator.)