Recipe by Marnette Colborne
2 slices bacon
½ C. French lentils
½ bottle dry white wine
1 ½ t. Lusty Monk “Original Sin” Mustard
2 T. champagne vinegar
½ C. walnut oil
1 T. minced shallots
1 package Sunburst Trout Farm hot smoked trout
2 T. fennel fronds or dill, minced
4 C. Baby arugula, baby spinach or mixed greens
Fry and crumble bacon.
Bring lentils, wine, an equal amount of water, and salt to taste to a boil. Simmer until al dente, about 20 minutes. Be careful to not overcook lentils. Drain.
Whisk together mustard, vinegar, oil, and shallots. Season to taste with salt and pepper.
Toss 1/3 of your vinaigrette with the cooked lentils and bacon.
Toss another third of your vinaigrette with the greens and season to taste.
Assemble your salad by placing dressed greens on serving plates. Pile lentils in the center. Break up the trout into bite size pieces and scatter around the plate. Drizzle with remaining vinaigrette. Garnish with fennel fronds or dill.