Marinated Spring Vegetable and Smoked Trout Salad

¼ cup balsamic vinegar

2 cloves garlic, minced

¼ cup extra-virgin olive oil

Zest of 1 orange

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon ground black pepper

1 pound asparagus, bottoms trimmed

1 head fennel, thinly sliced

1 bunch watercress, cut into 2-inch pieces

1 large handful torn mixed soft herbs, such as parsley, cilantro, dill and basil

8 ounces (1 package) smoked trout

2 radishes, thinly sliced

1 avocado, pitted and sliced

In a large bowl, whisk together the vinegar, garlic, oil, orange zest, mustard, salt and pepper. Add the asparagus and fennel, tossing to coat. Cover and set aside at room temperature to marinate for 1 hour.

Toward the end of the marinating time, heat the oven to 400 degree. Line a baking sheet with foil.

Remove the asparagus and fennel from the marinade and arrange on the prepared baking sheet. Reserve the marinade. Roast the asparagus and fennel for 20 minutes, or until tender when pierced with a fork. Allow to cool for 15 minutes.

In a large bowl, toss together the watercress and herbs. Drizzle some of the reserved marinade over the greens and toss to coat evenly. Arrange the fennel and asparagus on serving plates or a platter. Top with the watercress and herb mixture. Use a fork to flake the trout over the greens. Top with the radish and avocado.

Serves four.

@Recipe nutrition:Nutrition values per serving: 377 calories, 25 g fat (4 g saturated), 18 g carbohydrates, 8 g fiber, 21 g protein, 81 mg cholesterol, 316 mg sodium.

Associated Press