Trout Nicoise Salad

A local recipe from our friends at Men With Knives Catering in Collingwood and the Blue Mountains.

INGREDIENTS

• 2oz blanched green beans

• 4 boiled mini yellow potatoes ("We toss ours in chimichurri sauce, but that's our secret house recipe!")

• 1 Springhills trout fillet

• 1 hard-boiled egg

• 4oz organic greens

• 1/2 cup sliced black olives

• 3oz cherry tomatoes

• 2 cups extra virgin olive oil

• 1 cup lemon juice

• 1 tbsp freshly chopped tarragon

• 1 tbsp Dijon mustard

• 2 tbsp honey

• Salt and pepper, to taste

DIRECTIONS

1. In a mixing bowl, stir together the lemon juice, tarragon, mustard, honey and salt and pepper, slowly whisk in oil until emulsified.

2. Season the fish and grill for 8 - 10 minutes at 375F until flakes when tested.

3. Plate the greens on a rectangular plate and top with eggs, green beams, potatoes, olives and cherry tomatoes.

4. Top with trout fillet and drizzle with dressing.

5. Serve with a half-grilled lemon.

Note: The dressing makes enough for 4 filleted salads. If you have extra, you can keep in the fridge for 7 - 10 days.