Ontario Apple and Smoked Trout Salad
2 tbsp cider vinegar 25 mL
1 tbsp maple syrup or honey 15 mL
1 tbsp minced shallots 15 mL
1 tsp fresh chopped marjoram (optional) 5 mL
1/2 tsp each salt and pepper 2 mL
1/2 cup olive oil 50 mL
2 bunches watercress 2
8 oz smoked trout 250 g
2 Ontario Apples*, cored and sliced 2
1 cup toasted walnut pieces 250 mL
Make dressing: In container or bottle with lid, combine vinegar, syrup, shallots, marjoram, salt, pepper and olive oil. Cover with lid and shake well to combine.
Assemble salad: Fill sink or large basin with cold water. Wash watercress very well and dry on towel or in salad spinner. Arrange over 4 plates. Crumble trout over top and sprinkle with apples and walnuts. Drizzle with dressing just before serving.
Makes 4 servings.
*Variety Tip: For best results, use Honeycrisp, Jonagold, Fuji or Red Delicious Apples.
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