Smoked-Trout Salad with Goat-Cheese Croutes

• 1 1/2 tablespoons red- or white-wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• Fresh-ground black pepper
• 1/3 cup plus 1 1/2 tablespoons olive oil
• 12 1/2-inch-thick slices baguette
• 6 ounces goat cheese, cut into 12 slices
• 1 pound spinach, stems removed, leaves washed well and torn in half (about 2 1/4 quarts)
• 1 large head radicchio (about 3/4 pound), leaves torn into bite-size pieces (about 2 1/4 quarts)
• 1/2 pound smoked trout fillets, skin removed, flesh flaked

1. In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper.
2. Add the 1/3 cup oil slowly, whisking.
3. Heat the broiler.
4. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil.
5. Broil until lightly browned, about 2 minutes.
6. Remove the baking sheet from the oven.
7. Turn the slices over and top each one with a slice of goat cheese.
8. Broil until the cheese is soft and warm, about 2 minutes.
9. Sprinkle a little pepper over each croute.
10. Meanwhile, toss the spinach and radicchio into the dressing.
11. Put the salad on plates.
12. Top with the trout and the goat-cheese croutes.

vinegar, mustard, salt, freshground black pepper, olive oil, baguette, goat cheese, well, head radicchio, trout

Taken from www.foodandwine.com/recipes/smoked-trout-salad-with-goat-cheese-croutes (may not work)