Smoked Trout Salad

INGREDIENTS

Serves 4 people

• Smoked Trout :: 8 oz
• Fennel Bulb :: 2 :: (medium, sliced)
• Avocado :: 1:: (large, chopped)
• Red Onion :: 1/2 :: (medium, diced)
• Dried Goji Berries :: 1/2 cup
• Butter Lettuce :: 2 head :: (small)
• Olive Oil :: 10 tbsp
• Dijon Mustard :: 1 tbsp
• Champagne Vinegar :: 4 tbsp
• Shallots :: 1: (small, minced)
• Salt :: 1 tsp :: (or to taste)
• Pepper :: :: (several grinds)

PREPARATION

1. Spread out sliced fennel bulbs in a large baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper.
2. Bake in a 325 °F (163 °C) oven for about 10 minutes, then toss them around, spread out again and pop back in the oven for another 10.
3. Once crispy and browned, remove and set aside to cool.
4. Carefully remove leaves from butter lettuce heads and tear each into a few pieces, tossing into a large salad bowl.
5. Add the roasted fennel bulb slices, then crumble the smoked trout on top. Add avocado, red onion and goji berries.
6. In a small jar with a tight-fitting lid, combine the remaining 1/2 cup olive oil, dijon mustard, champagne vinegar, minced shallot and salt & pepper.
7. Shake well, then drizzle over the top of the salad before tossing and serving.