Chunky Trout Salad
Ingredients
- ¼ cup olive oil
- ¼ cup vegetable oil
- 2½ tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 1 teaspoon prepared horseradish
- ½ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¾ teaspoon coarse salt, either kosher or sea salt
- Pinch of ground white pepper
- Four 8-ounce butterflied boned trout
- 7 to 8 cups mixed salad greens
- 1 small red-skinned apple, cut into bite-size chunks
- ¾ cup halved seedless grapes, green, red, or a combination
- ½ cup chopped pecans, toasted, or chile coated pecans
- 2 tablespoons minced shallots
- Freshly ground black pepper to taste
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