Airplane Salad

1 head bibb lettuce, leaves torn into several pieces

1 can (16 ounces) white beans, drained and rinsed

2 cups cherry tomatoes, halved

1/2 cup (4 ounces) smoked mackerel or smoked trout, pulled into small lumps

1 Tbsp aged sherry vinegar

1 tsp Dijon mustard

sea salt

freshly ground black pepper

1/4 cup excellent olive oil

In a large bowl, combine the lettuce, white beans, tomatoes and shredded mackerel or trout.

In small bowl, whisk together the vinegar, mustard and a little salt and pepper. Add the oil a little at a time whisking constantly so that the dressing emulsifies and thickens. Season to taste.

Pour the dressing over the salad and toss to coat.  Add more freshly ground black pepper, if desired. If flying, pack a serving into a plastic container.

Yield: 4 servings.