Spring Salad with Smoked Trout
Prevent your screen from going dark
This recipe is quintessential summer with crisp greens, smoky trout and a glass of dry rosé wine.
Main Course, Salad
Diet and Health
Alexander Valley Vineyards winery
Local baby greens
pea shoots, arugula, baby kale, watercress
about 2 ounces per serving
Edible flower petals for garnish
Meyer lemon juice
extra virgin olive oil
Kosher salt to taste
Place the creme fraiche, lemon juice and shallot in the blender, and briefly blend to mix.
With blender running, and olive oil slowly through the top of the machine, processing until smooth and creamy.
Season with salt to taste. (Any leftover dressing can be saved in the refrigerator in an air-tight container for up to 4 days.)
To serve, arrange the washed and thoroughly dried greens on a plate. Then layer with radish, fennel and cucumber. Dot with smoked trout.
This is a delicious pairing with Alexander Valley Vineyards Dry Rose of Sangiovese.