SERVES:
4 - 6
INGREDIENTS:
approx. 1/2 - 3/4 cup pecans (see hints)
approx. 1/2 pound rough chopped fresh escarole (about 5 - 6 loosely packed cups)
1 - 1 1 /2 cups sliced radicchio
1 large rib celery, thinly sliced
1 - 2 apples, cored and thinly sliced
approx. 8 -ounces smoked trout (see procedure)
1/4 cup vegetable oil
2 Tbs apple cider vinegar
1 Tbs grainy Dijon mustard (or more to taste)
2 Tbs honey (or more to taste)
black pepper to taste
PROCEDURE:
Add the chopped escarole to a large mixing bowl, add a good handful of thinly sliced radicchio and one large thinly sliced rib of celery. And then I want to pull the skin off of the two trout fillets and shred the smoked trout over the top of the salad.
And, at this point, before slicing the apple for the salad, I want to make the dressing.
Add a scant 1/4 cup vegetable oil to a small mixing bowl and add 2 Tbs apple cider vinegar, 1 Tbs grainy Dijon mustard, 2 Tbs of honey and a crack of black pepper and whisk it up.
You can add a little more honey or mustard to that if you think it needs it.
At this point, core and thinly slice an apple or two and add that to the salad with as many of the toasted pecans as you like and toss everything with the dressing to coat.
HINTS:
For more depth of flavor, toast the pecans in a pan on the stove top to, in a tsp or two of vegetable oil until lightly browned, then season them with salt and take them out of the pan to cool.