Ingredients
- 1 medium shallot, chopped
- 11/2 tbsp sherry vinegar
- 11/2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 21/2 tbsp vegetable oil
- 11/2 tbsp walnut oil
- salt and freshly ground black pepper
- 2 Belgian endives, leave seperated
- 1 Granny Smith apple, —halve, cored, and very thinly sliced on a mandoline
- 1/2 cup walnuts, coarsely chopped
- 1/2 lb boneless smoked trout or whitefish, broken into pieces
- 1 cup small watercress sprigs
Directions
In a blender, puree the shallot, vinegars and mustard. Gradually blend in the oils. Season with salt and pepper.
Arrange the endives, apple, walnuts, trout and watercress on plates. Drizzle with the dressing and serve.
