Author: Leslie (The Accidental Chef) Thomas
Serves 6-8 as starter salad
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
- 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.