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purple trout red onion oranges honey lime cilantro fresh squeezed orange juice salt extra-virgin olive oil
Viewed: 28 - Published at: 8 years agoIngredients
- 2 purple Belgian endive
- 4 boneless smoked trout fillets
- 1 red onion, peeled and thinly sliced
- 4 oranges or tangerines, peeled and sectioned
- 1 tablespoon honey
- 1 lime, juiced
- 3 tablespoons cilantro, chopped
- 1/3 cup fresh squeezed orange juice
- salt & pepper, to taste
- 3/4 cup extra virgin olive oil
Method
- Separate and wash leaves of the endive. Set aside.
- Remove the skin from trout and flake into a medium sized bowl. Add red onion and citrus sections. Lightly toss to evenly combine. In a small separate glass bowl, combine all the orange juice, honey, lime juice, cilantro, salt and pepper. Whisk to combine. Slowly add the olive oil while whisking vigorously. Pour vinaigrette over the prepared salad and toss. Place an endive leaf on each plate. Spoon a portion of salad into each leaf.
