Smoked-Trout and White Bean Salad

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons minced shallot
• 1/4 teaspoon finely grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15- to 19-ounce) can white beans, rinsed and drained
• 2 smoked-trout fillets (1/2 pounds total), skinned and flaked
• 1 bunch watercress (6 ounce), tough stems discarded
• 1 head Bibb lettuce, torn into bite-size pieces

1. Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans.
2. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
3. Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.

extravirgin olive oil, shallot, lemon zest, lemon juice, salt, black pepper, white beans, trout, bibb lettuce

Taken from www.epicurious.com/recipes/food/views/smoked-trout-and-white-bean-salad-108104 (may not work)