Recipe makes 4 salad portions
4 cups Romaine Lettuce, cut into bite size pieces
8 oz. package Smoked Trout, skin removed and fish flaked into bit size pieces
2 Small Radish, thinly sliced into rounds
1 Bell Pepper, stem and seeds removed, pepper julienned
2 Tb. Hulled Sunflower Seeds, raw or roasted
3 oz. Blue Cheese, crumbled
Vanilla Bean Vinaigrette, recipe follows
In a mixing bowl toss the romaine lettuce with half of the vanilla vinaigrette, divide the dressed salad greens between serving plates. Scatter some of the trout, radish, peppers, sunflower seeds and blue cheese over each portion of salad. Drizzle the remaining vinaigrette over each portion to lightly season all of the ingredients.
Vanilla Bean Vinaigrette
Recipe makes about 1 cup of salad dressing
2 tsp. Vanilla Bean Paste** (the paste contains the actual vanilla beans, not an extract)
Zest and Juice from 2 Oranges
2 Tb. Dijon Mustard
1 Tb. Whole Grain Mustard
¼ cup Extra Virgin Olive Oil
In a small bowl whisk together the vanilla, orange zest and juice, Dijon and whole grain mustard. Slowly whisk in the olive oil to emulsify. Season the vinaigrette to taste with sea salt and fresh pepper.
Vinaigrette can be kept refrigerated for up to 7 days.
**To substitute for Vanilla Bean Paste, mix 2 tsp. Vanilla Extract with 2 tsp. Agave Nectar or Honey. The vanilla extract flavor will be a bit more muted than the vanilla bean paste but it still makes lovely vinaigrette.