The tartness of apple and blood orange brings out the smoke, pepper and salt of the Rainbow Trout in a delectable contrast of flavors and textures. A fine appetizer or a light lunch.
2 tbsp. white wine vinegar
1 tsp. finely chopped shallot
1⁄4 tsp. salt
2 tbsp. olive oil
8 cups mixed baby salad greens
3 med. blood oranges or navel oranges, sectioned
2 maplewood-smoked cracked black pepper rainbow trout fillets (about 6 oz. each), skin removed, flaked
1 small green apple, sliced
1 small endive, separated into spears
1. Whisk together vinegar, shallot, and salt; whisk in olive oil. Toss greens with dressing; divide among 4 serving plates.
2. Divide orange sections and smoked trout over greens. Garnish with apple slices and endive spears.