Fennel Salad with Apple and Smoked Trout

Ingredients

• 2 tbsp Apple cider vinegar
• 1 tbsp Lemon Juice
• 1 tsp sharp mustard
• 1 tsp liquid honey
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 bulbs fennel
• 60 g peeled walnut kernels
• 1.5 bunch red arugula
• 2 apples (e.g., Boskop)','300 g smoked trout

Instructions

1. 1.

   Whisk vinegar, lemon juice, mustard and honey; gradually whisk in olive oil and season with salt and pepper.

2. 2.

   Wash, trim and halve the fennel, remove the core and slice into thin strips. Toast walnuts lightly in a hot pan without fat until fragrant, then cool and roughly chop. Wash, rinse and dry arugula. Wash apples, quarter them, remove cores and slice thinly. Combine fennel, arugula, apple slices and vinaigrette; season and plate. Divide trout into large pieces, arrange on top, sprinkle with walnuts and optionally add extra pepper before serving.