Smoked Trout, Fennel and Radish Salad

Servings: 8 starter salads

Author: Leslie (The Accidental Chef) Thomas

Ingredients:

• 8 ounces, smoked trout filet – flaked
• 2 large, fennel bulbs & fronds – thinly sliced
• 8 medium, watermelon radishes or large easter egg radishes – thinly sliced
• 3 tablespoons, il Fustino White Balsamic Vinegar
• 3 tablespoons, il Fustino Arbequina Olive Oil
• 2 tablespoons, il Fustino Garlic Olive Oil
• 1 teaspoon, il Fustino Dill Mustard

Directions:

Combine vinegar & mustard in small bowl, then slowly whisk in olive oils.

Combine sliced fennel & radishes in large bowl & toss with dressing.

Divide salad onto plates & flake trout on top.

Scatter ends of fennel greens on top.