Ingredients
1 ½ cups chopped Tango or Frisee lettuce
1 ½ cups chopped Oak lettuce
1 cup shaved Fennel
2 Oranges
¼ cup thinly sliced Red Onion
½ cup Haricot Verts
3 Tbsp. sliced Almonds
2 oz. Smoked Trout
1 Tbsp. White Balsamic or Champagne Vinegar
1 Tbsp. Olive Oil
1 Tbsp. Canola Oil
Sugar
Salt
Pepper
❃❃Serves 4❃❃
Preparation
Remove ends of haricot verts and bring a small saucepan of water to a boil. Place haricot verts in water and boil for 2 minutes. Immediately remove and put into a bowl of ice water to stop the cooking. Let cool, dry and cut the haricot verts lengthwise.
In a small jar with a lid combine vinegar with a pinch of sugar, salt and pepper. Add oils and shake well.
Chop lettuces, shave fennel on a mandolin, segment oranges, squeeze orange juice over lettuce after segmenting, thinly slice onions, separate the smoked trout and add almonds.
Assemble
Combine everything in a bowl and toss with vinaigrette. Transfer to a large platter for serving.