Salad variation with smoked trout

Ingredients for 2 servings:

• 100 g mixed leaf salad
• 2 smoked trout fillets
• ½ small onion(s)
• 20 g pine nuts
• ½ apple
• 70 g bacon, sliced
• 1 tbsp sugar
• 1 tbsp honey
• 1 tbsp vinegar
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with caramelized apple and honey dressing

Trim, wash, and spin dry the lettuce. Finely dice the onion. Cut the apple, peeled, into thin slices, then into pieces. Dry-roast the pine nuts in a pan. Prepare a marinade of vinegar, runny honey, salt, pepper, and oil. Finally, add the onions. Fry the bacon on both sides until crispy and remove from the pan. Sauté the apple pieces in the remaining fat and caramelize with sugar. Divide the salad between two plates and drizzle with the marinade. Arrange the caramelized apples and bacon on top of the salad while still warm. Sprinkle with the pine nuts. Gently warm the smoked trout fillets, if desired in the microwave, and enjoy with the salad. Baguette or toasted bread goes very well as a side dish.