Fresh Spring Salad with Smoked Trout Fathers DayRoséAppetizersSeafood From Katie Wetzel Murphy, AVV Ambassador & Family Partner Ingredients for Salad: Local lettuce Local baby greens (pea shoots, arugula, baby kale, watercress) Fennel bulb, thinly sliced Radish, thinly sliced Cucumber, thinly sliced Smoked trout (about 2 ounces per serving) Edible flower petals for garnish Ingredients for Dressing: ½ cup crème fraiche 1 Tbsp. Meyer lemon juice ½ tsp. minced shallot ½ cup AVV olive oil Kosher salt to taste Method of Preparation: 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. Add salt to your taste. Arrange greens on a plate, then radish, fennel and cucumber. Dot with smoked trout. Drizzle dressing over the top, and garnish with flower petals. This is a delicious pairing with our Dry Rose of Sangiovese.
