Blueberry Brie Smoked Salmon Thai Noodle Salad

The freshness of the blueberries contrasts the richness of the brie and smoked salmon so nicely.  And the slightly sweet notes of the Thai dressing brings the noodles and kale out of the wallpaper.  I'm not letting summer go.
4 oz fine dried Thai rice noodles

Dressing:
2 Tbsp Thai Sweet Chili sauce
2 Tbsp seasoned rice vinegar
1 tsp Dijon mustard
2 Tbsp canola oil

5 oz baby kale (or spinach)
1 cup fresh ripe blueberries
2 Belgian Endive, thinly sliced
1/4-1/3 lb ripe Brie cheese, cubed
1 orange pepper, sliced
2 Tbsp sunflower seeds
2 tsp wasabe paste, if desired
4 slices slices smoked salmon, chopped

Hydrate the noodles by bringing 4 cups water to a boil in a medium pot. Salt generously and tip in the noodles. Stir and remove from heat. Let hydrate, fluffing with tongs from time to time until the noodles just become al dente - about 15 minutes. Drain well.

Whisk together the dressing ingredients in a small bowl.

Set out four plates. Divide the kale among the plates to form a bed. Divide the noodles on top of the kale and then scatter the blueberries, endives, brie and pepper on top.

Next, divide the smoked salmon in piles in the middle of each salad. Dress each salad according to taste. Garnish each salmon center with a dollop of wasabe, if using, and sprinkle each salad with sunflower seeds.  Sprinkle with crushed red chili flakes if desired.

Serves 4.