Mixed Bitter Greens with Fennel and Smoked Trout
  • 1/4cup balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 2cloves garlic
  • 2teaspoons honey
  • 1/2 teaspoon sea salt
  • 1/2teaspoon freshly ground black pepper
  • 1/2cup flaxseed oil
  • 1 small head radicchio
  • 1small head curly endive
  • 2bunches very fresh arugula
  • 1 fennel bulbhalved lengthwise and thinly sliced
  • 8ounces smoked trout
  • 1tablespoon snipped chives
  1. Put balsamic vinegar, mustard, garlic, honey, salt, and pepper into a blender and process until smooth. With blender running, slowly pour in oil, whipping until mixture emulsifies.
  2. Cut radicchio in half, remove core, and cut into strips. Wash and tear curly endive and arugula into bite-size pieces. Combine all greens in a large bowl with fennel.
  3. Remove skin from trout and discard. Break trout into large bite-size pieces.
  4. Toss salad with half of the dressing in a large bowl. Taste and add more, if needed. Divide among four plates and top with the trout pieces. Garnish with chives and serve at once.
Recipe Notes
Nutrition Facts
Mixed Bitter Greens with Fennel and Smoked Trout
Amount Per Serving
Calories 156
% Daily Value*
Cholesterol 21mg 7%
Sodium 143mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 156 cal, 54% fat cal, 10g fat, 1g sat fat, 21mg chol, 10g protein, 9g carb, 4g fiber, 143mg sodium