Smoked Trout Salad with Pine Nut Paprika Vinaigrette
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WINE PAIRING | |
|---|---|---|
| Verdelho or Sancerre | ||
Smoky, tangy, sweet and herby, this salad offers a range of exotic textures and flavors with little work. It’s a perfect choice for a picnic, summer party or potluck.
INGREDIENTS
- 4 oz Smoked Trout, torn into bite-sized pieces
- ¼ cup Fresh Parsley Leaves
- 2 tbsp Green Olives, pitted & slivered
- 1 tbsp Carrot, julienned
- ¼ cup Microgreens of choice (we used a blend)
- 2 oz Goat Cheese (Chevre), torn into small pieces
- ¼ Cup Chopped Tomato
- Pine Nut Paprika Vinaigrette:
- Juice of ¼ Lemon
- Pinch of Fennel Fronds, minced
- 1 tsp Sea Salt
- 1 tbsp Pinecone Bud Syrup
- 2 tbsp Pine Nuts, chopped
- 1 pinch Spanish Paprika
- 2 tbsp + 2 tsp Fine Extra Virgin Olive Oil
DIRECTIONS
1
Make the vinaigrette (how to make a vinaigrette).
2
Combine the trout, parsley, green olives, carrot, microgreens, goat cheese and tomato in a large bowl.
3
Toss with about ¼ cup of the vinaigrette to coat.
4
Serve.