Herring egg salad

YIELD: 4 entrée salads

For dressing:
1 cup olive oil mayonnaise
1 lemon, juice and zest
¼ tsp. crushed red pepper flakes
sea salt and black pepper, to taste

1 lb. herring eggs, blanched
1 bunch slivered green onions
1 cup shredded carrots
1 cup sliced radishes
1 cup diced tomatoes
1 lb. baby spinach

1. For dressing: combine all ingredients in bowl or jar.
2. For salad: Combine herring eggs, green onions, carrots, radishes and tomatoes together. Serve on bed of baby spinach. Top with dressing.

Photo and recipe: Chef Amy Foote, NMS