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Grgich Hills Estate | Napa Valley

Smoked Trout Salad with Endive and Goat Cheese

recipes | Lunch | serves six


1/2 red onion, quartered and sliced paper-thin

3/4 cup white wine vinegar or champagne vinegar, divided

1 tablespoon Dijon mustard

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

1 head escarole or chicory (about 12 ounces), cut or torn into bite-sized pieces (you should have about 9 cups)

4 heads white Belgian endive, cut crosswise into 1/2-inch pieces

4 heads red Belgian endive, cut crosswise into 1/2-inch pieces

1 pound smoked trout (see note), skin removed, flaked into large pieces

1 cup crumbled goat cheese cheese

Pairs Well With
Grgich Hills Estate Fumé Blanc

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In a medium nonreactive bowl, combine the onion and 1/2 cup of the vinegar. Set aside at room temperature, stirring occasionally, for 2 hours.

Meanwhile, in a small bowl, combine the mustard, salt, pepper, and remaining 1/4 cup of vinegar, whisking to dissolve the salt. Whisk in the olive oil. Set aside.

Drain the pickled onion. Set aside.

In a large bowl, combine the escarole, white endive, red endive, and dressing to taste. Transfer the salad to a platter or plates. Arrange the trout and feta on top, dividing both evenly. Top with a pile of the pickled onion and serve.

Copyright Jill Silverman Hough. All rights reserved.



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