Dilled Celery and Trout Salad
- 1/2 cup walnuts
- 2 tablespoons sherry vinegar
- 1 tablespoon whole-grain mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons walnut oil
- Kosher salt and freshly ground pepper
- 8 celery ribs, thinly sliced (3 cups)
- 1 cup flat-leaf parsley leaves
- 1/4 cup chopped dill
- 1/4 cup dried currants
- 2 smoked trout fillets (1/2 pound), skinned and flaked
- Preheat the oven to 350.
- Spread the walnuts in a pie plate and toast until fragrant and golden, about 7 minutes.
- Let cool slightly, then break into small pieces.
- In a large bowl, whisk the vinegar with the mustard.
- Slowly whisk in the olive oil and walnut oil and season with salt and pepper.
- Add the celery, parsley, dill, currants and trout and toss gently.
- Add the walnuts, toss gently and serve.
walnuts, sherry vinegar, wholegrain mustard, extravirgin olive oil, walnut oil, kosher salt, celery, flatleaf parsley, dill, currants, trout
Taken from www.foodandwine.com/recipes/dilled-celery-and-trout-salad (may not work)