Lemony Smoked Trout Salad in Red Endive Scoops

• 1 small head frisee lettuce
• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 large scallion, minced
• 10 ounces skinless smoked trout fillets, shredded
• Freshly ground pepper
• 32 red endive leaves, or 1 medium head radicchio, leaves torn into 2-inch pieces

1. Reserve 32 small frisee leaves for garnish.
2. Coarsely chop 1 cup of the frisee; reserve the rest for another use.
3. In a medium bowl, blend the mayonnaise with the lemon juice, mustard and scallion.
4. Fold in the trout and chopped frisee and season with pepper.
5. Arrange the endive leaves on a platter.
6. Mound 1 tablespoon of the smoked trout salad on each leaf, garnish with the reserved frisee leaves and serve.

frisee lettuce, mayonnaise, lemon juice, mustard, scallion, trout, freshly ground pepper, endive

Taken from www.foodandwine.com/recipes/lemony-smoked-trout-salad-in-red-endive-scoops (may not work)