Spinach and Red Cabbage Salad with Smoked Trout and Apple

• 1 1/4cups pecan pieces
• 4 fillets smoked trout, or 2 whole smoked trout
• 1 pound spinach, stems removed and leaves washed (about 9 cups)
• 1/2 pound red cabbage, shredded (about 2 cups)
• 3 heads Belgian endive, cut crosswise into 1-inch pieces
• 2 Golden Delicious apples, peeled, cored, and cut into 2-inch matchstick strips
• 1 red onion, chopped fine
• 2 tablespoons chopped flat-leaf parsley
• Sherry Balsamic Vinaigrette

1. In a medium frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2. Or toast them in a 350 oven for about 8 minutes.
3. If using whole trout, remove the skin and lift each fillet off the bone.
4. Break the fillets into 1-inch chunks.
5. In a large bowl, combine the trout with the pecans, spinach, cabbage, Belgian endive, apples, onion, and parsley.
6. Add the vinaigrette and toss.

pecan, trout, red cabbage, endive, golden delicious apples, red onion, flatleaf, sherry balsamic vinaigrette

Taken from www.foodandwine.com/recipes/spinach-and-red-cabbage-salad-with-smoked-trout-and-apple (may not work)