This is a fantastic salad with many flavors and textures.  I used apple balsamic vinegar from Llewellyn’s Orchard in Lusk and Derrycamma cold-pressed rapeseed oil from Co. Louth. The apple balsamic has an wonderful sweet-tart flavor that works great with the pecans and mackerel and the rapeseed oil is light and nutty. If you don’t like mackerel any smoked fish would be great, and if you don’t like smoked fish then use crumbled blue cheese instead (plus a few strips of crisp bacon…).  Toss in some Belgian endives if you can find them; their bitter-sweet flavor and crunch add another dimension to an already intriguing and delicious salad.

[gmc_recipe 1660]