This recipe is quintessential summer with crisp greens, smokey trout and a glass of dry rosé wine.
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 our Dry Rose of Sangiovese.