Smoked Salmon Breakfast Salad with Crispbread

Ingredients

• 2 baby beets or radishes, thinly sliced
• 8 thin slices red onion (optional)
• 6 cups mesclun
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped capers
• Kosher salt and freshly ground black pepper
• 3 ounces smoked salmon or gravlax
• ¾ cup Neufchâtel or cream cheese
• 4 Wasa crispbread or toasted pumpernickel slices
• 1 lemon, cut into wedges

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