Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries
2 tablespoons raspberry vinegar
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon honey
1 teaspoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries
1/3 cup (1 1/2 ounces) goat cheese
8 (1/2-ounce) slices French bread
6 cups gourmet salad greens
1 (7-ounce) smoked rainbow trout
2 tablespoons dry-roasted pistachios
How to Make It
Combine first 5 ingredients in a small bowl, stirring with a whisk. Add cranberries; let stand 5 minutes.
Spread about 1 teaspoon goat cheese on each bread slice. Arrange bread slices in a single layer on a baking sheet. Broil bread slices 1 minute.
Place 1 1/2 cups salad greens on each of 4 plates. Top each serving with 1 3/4 ounces trout and 1 1/2 teaspoons pistachios. Drizzle about 4 teaspoons dressing over each serving. Place 2 cheese toasts on each plate.
My father didn't care for it too much. I liked it but found the flavors did not blend very well together. Perhaps adding avocado might help? Something was needed to help the flavors compliment each other better.
Good solid recipe with potential. The good: the flavors of this salad all go well together. The strong flavor of the smoked trout needs to cranberries to lighten it up. The areas for improvement: the dressing is barely-there, with too much broth. Couldn't really taste the raspberry vinegar, which was a shame. I think the dressing in particular, and the salad overall, would be better with a little more oil. Deconstructed, this salad was great. But, it didn't quite come together, somehow.