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“A friend from the Lake Superior region gave me this recipe that she got out of a local cookbook. I don’t like fish but the combination of ingredients is interesting. Posting for the Zaar World Tour to Canada.”

Ingredients Nutrition

  • 1 12-2 cups mixed tender salad greens
  • 3 ounces chunked smoked fish fillet, like whitefish, herring, cisco (about 1 cup skin and bones removed and broken into bite sized pieces before measuring) or 3 ounces other light colored fish (about 1 cup skin and bones removed and broken into bite sized pieces before measuring)
  • 1 slice bacon, crisp and crumbled
  • 13 cup fresh blueberries
  • 1 slice red onion, thin slice, quartered after slicing
  • 2 tablespoons toasted pecan pieces
  • 2 tablespoons blue cheese, crumbles
  • 12 cup extra virgin olive oil
  • 12 cup cider vinegar
  • 14 cup honey
  • 13 cup Dijon mustard
  • 2 tablespoons dry white wine
  • 14 teaspoon salt
  • 18 teaspoon pepper


  1. Make honey mustard dressing by combining olive oil, vinegar, honey, mustard wine, salt and pepper in a 1 pint glass container with a lid.
  2. Cover tightly and shake well to blend.
  3. Refrigerate up to 2 weeks.
  4. Place pecans in a heavy bottomed skillet.
  5. Toast over medium high heat, stirring constantly until fragrant and lightly browned.
  6. Remove immediately to cool dish and let cool.
  7. Place washed, dried greens on 2 individual plates.
  8. Top with smoked fish, bacon and blueberries.
  9. Scatter red onion, pecans and blue cheese over top.
  10. Serve with honey mustard dressing on the side.

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