Easy Elegan Sardine Salad with Door County Vinaigrette

Ingredients

Featured ingredient: Cherry Creme Coffee 10 oz. Bag Ground

For the vinaigrette:

• • 2 Tb extra virgin olive oil
  • 1 Tb pomegranate molasses
  • 2 Tb extra strong Door County Cherry Creme coffee
  • 1 large clove garlic, crushed and minced
  • 1/2 tsp. black pepper
  • 1/8 tsp. smoked salt or to taste

For the salad:

• • 2 pieces ciabatta or other hearty bread of your choice
  • 2 Tb raw pumpkin seeds
  • 2 Tb raw sunflower seeds
  • 3 c. mesclun salad greens
  • 2-5oz. tins boneless skinless sardines drained
  • 6 sprigs fresh dill, or equivalent dried
  • ½ cucumber (lengthwise)
  • ½ ripe Haas avocado, sliced
  • 1/3 small red onion, sliced thinly
  • 16 sweet cherries, halved and pitted

Instructions

1. Whisk all the vinaigrette ingredients together and set aside.
2. In a toaster or on griddle, toast bread until it is slightly charred and set aside to cool.
3. In a dry pan, toast the pumpkin and sunflower seeds over medium-high heat for about 3 minutes.
4. To assemble, divide about 2 cups of mesclun greens onto 2 plates. Place a piece of toasted ciabatta bread on top of the greens and drizzle bread lightly with vinaigrette.
5. Top each piece of bread with half the sardines and lay the fresh dill on top or sprinkle lightly with dried dill.
6. Slice the cucumber into very thin, long strips with either a mandolin, vegetable peeler, or a sharp knife. Place the cucumber slices over the sardines and dill.
7. Artfully layer the avocado, red onion, and cherry halves on top of the cucumber.
8. Top with the toasted seeds.
9. Add the rest of the vinaigrette and serve immediately.