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Smoked Trout, Cranberry and Goat Cheese Salad with Honey Dijon Vinaigrette
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This salad incorporates some delicious fall flavors with the dried cranberries and pumpkin seeds. I chose the mache lettuce for its mild flavor and tender texture. The addition of smoked trout and goat cheese rounds this dish out in a fantastic way.

1 package (5 oz) - Mache (aka Lamb's Lettuce.) You can also use baby mixed green salad
1 small smoked trout (about 1/2 lb)
1 cup dried sweetened cranberries
1/2 cup roasted shelled pumpkin seeds
2-3 oz goat cheese (chevre)

Extra virgin olive oil
Balsamic vinegar
Dijon Mustard
Salt and pepper to taste

Serving size: 4
Prep time: 15 minutes
Cook time: 0

1/3 cup extra virgin olive oil
1/10 cup balsamic vinegar
If you keep the ratio of oil to vinegar at 3:1 you can make extra dressing and keep it for later
1 tbsp dijon mustard
1 tsp honey
1 tsp finely chopped shallots
Salt and pepper
Vigorously whisk all ingredients together.

Plate individually:
Add lettuce.  Over the top sprinkle a small handful of cranberries 2-3 tbsp, pumpkin seeds 1-2 tbsp, crumbled goat cheese and then pieces of smoked trout (be careful that bones have been removed.)  Drizzle with vinaigrette and serve.  
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