Summary

Ingredients

• 2 chicory
• 3 orange (s)
• 200 g crème fraîche
• 1 tablespoon mustard
• salt and pepper
• 1 trout (s), smoked
• 2 tablespoon white wine vinegar
• 1 tablespoon honey
• 4 teaspoons grapeseed oil
• 1 stalk parsley

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Instructions

1. For the salad sauce, squeeze 1 orange. Beat the juice with vinegar, honey, oil, salt and pepper.
2. For the salad, peel the remaining oranges so that the white skin is completely removed. Cut the oranges into slices. Wash and quarter the chicory and remove the stalk. Then cut into strips. Mix the chicory and oranges and drizzle with the sauce.
3. The crème fraîche and mustard tempt, salt and pepper. Skin the trout and cut into pieces. Add the crème fraîche to the salad. Wash the parsley, pluck it into small pieces and garnish the salad with it.