Ingredients

• 6 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 1 orange
• juice and zest
• 2 tsp sugar
• to taste
• salt and freshly ground black pepper
• to taste
• 100g/3½oz lambs leaf lettuce
• 5 sprigs flatleaf parsley
• leaves only
• 5 sprigs dill
• fronds only
• ½ cucumber
• sliced thinly at an angle
• 2 oranges
• segmented
• 120g/4½oz cold smoked trout
• micro herbs (optional)
• 4 tbsp toasted pine nuts

Directions

• To make the dressing
• place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning
• as it may need more sugar
• salt or pepper to taste.
• To prepare the salad
• place the lettuce
• parsley and dill into a bowl and add a little dressing
• toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top.
• Drizzle with a little more dressing and arrange the trout on top.
• Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side.