One note: This recipe is for 4 servings and I've made the whole recipe for a few people as well as an individual portion, so I noted what I did for the individual portion with each step, marked with an asterisk.

Caper-Lemon Dressing*

1/4 cup caper brine (from the caper jar)

1 teaspoon dried oregano

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/4 teaspoon sea salt

1/2 teaspoon honey or agave nectar (optional)
*I made the whole thing for the dressing even when I made it for myself, to save me the hassle of dividing tiny portions, and to save the hassle of having to make more the next time I wanted salad!

Salad
4 cups wild arugula (*I used 1 cup)
1/2 cup capers (*I put a spoonful in)
1 cup cannellini beans (aka kidney beans)
1/4 cup goat cheese, crumbled (*I put a spoonful on top)
12 thin slices lox (wild smoked salmon) (Mine didn't come in slices, so I just separated some and put it on top!)

More after the jump:


For the dressing:

In a small bowl, whisk together the caper brine, oregano, olive oil, lemon juice, and sea salt. Add a touch of honey or agave, if desired. (I chose to add honey and I'm glad I did, as there is quite a salty, sour kick to the dressing!)

For the salad:

1. In a large salad bowl, combine the arugula, capers, and cannellini beans. Toss with half of the vinaigrette. (I put my 1 cup of arugula in a small bowl with the rest of the ingredients, and then just eyeballed a 1/4 portion of the dressing and poured it in. I normally like a lot of dressing in my salads, but a 1/4 portion was definitely enough for me!)

2. Top the salad with the goat cheese and lox. Serve additional dressing on the side, if desired. (I put the rest of mine in a small container and left it on the side for when I made this salad again!)

Overall, this was really easy to make, and it was super tasty too!