Apple & Walnut Salad w/Smoked Trout
Breaking the fast after Yom Kippur should be easy (as the fast itself should be, as the rabbis put it). The food you prepare ought to come together quickly and burst with flavor. And since I don’t eat a lot of bagels or bread anymore, I try to steer away from the high-carbohydrate items. This salad has autumn -- and break fast -- written all over it. The touch of honey and maple syrup in the dressing (a mere hint of those carbs) adds just the right sweetness to the apples for a sweet New Year.
3 ounces baby arugula
3 ounces mixed salad greens
2 unpeeled apples of your choice, cored and sliced ¼” thick
1/3 cup shelled and toasted walnuts
4 ounces of fresh goat cheese
2-3 fillets of smoked trout, broken into 1-2 inch pieces
Apple Cider Vinaigrette (recipe below)
In a large bowl, mix the baby arugula, salad greens, sliced apples, and walnuts. Add just enough of the vinaigrette to coat the greens and other ingredients. Mix well and dump onto a large platter. Crumble the goat cheese and sprinkle it evenly on top of the greens. Top it all off with the trout. Serve at room temperature.
Apple Cider Vinaigrette:
¼ cup apple cider vinegar
1 teaspoon whole-grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon honey
Salt and pepper to taste
5 tablespoons olive oil
Mix together everything except the olive oil (I like to use a wide-mouth mason or canning jar for maximum mixing of ingredients). Then, slowly add the olive oil while blending the mixture with a small whisk or stick blender. Taste for seasoning, and adjust if necessary.
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