Serves 4

Ingredients

• 1 package PEI Candied Salmon
• 1 lb Baby PEI Potatoes, boiled
• 1 each PEI Apple, diced
• 1 cup Asparagus, cooked & chopped
• ¼ cup Hazelnuts, chopped & toasted
• 1 cup Arugula
• ¼ cup Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tbsp PEI Maple Syrup
• 1 tsp Grainy Mustard
• to taste Salt & Black Pepper
• 2 tsp Fresh Tarragon Leaves, removed from stems
• ¼ cup Pomegranate Seeds, to garnish

Directions

• Tear apart the pieces of PEI candied salmon and set aside.
• Combine PEI potatoes, apples, asparagus, hazelnuts, and arugula in a medium bowl; set aside.
• In a small bowl, combine olive oil, apple cider vinegar, PEI maple syrup, and grainy mustard. Season with salt & black pepper, and stir to combine.
• Pour dressing over salad and toss well to coat. Add salmon to salad; garnish with tarragon leaves and pomegranate seeds.
• Serve salad immediately and refrigerate any leftovers.