Ingredients
Mussels:
1 cup (250 mL) cooked fresh PEI Mussels, shucked and chopped
Salad:
5 cups baby spinach, chiffonade (leaves sliced finely into long strips)
1 Tbsp (15 mL) chopped fresh tarragon
1/4 cup (60 mL) extra virgin olive oil
2 tsp (10 mL) natural honey
salt and ground black pepper
Vinaigrette:
1⁄4 cup (60 mL) lemon juice and zest
2 tsp (10 mL) fresh whole grain mustard
1 Tbsp (15 mL) chopped fresh basil
1/3 cup (80 mL) extra virgin olive oil
1⁄4 cup (60 mL) cucumbers, finely diced
1⁄4 cup (60 mL) tomatoes, finely diced
1⁄2 cup (125 mL) red and yellow peppers, finely diced
3 Tbsp (45 mL) kalamata or black olives, pitted and sliced
2 Tbsp (30 mL) feta cheese, crumbled (for garnish)