Adapted from Food & Wine Annual 2008

We cut this in half but prepare all the dressing. The apple matchsticks save well if you sprinkle them with lemon juice. And grate all the cheese and reserve half.

3 tablespoons mayonnaise                             3 cups mixed greens
3 tablespoons cider vinegar                           3 ounces Manchego cheese, coarsely shredded
1 tablespoon extra-virgin olive oil               ½ pound skinless smoked trout fillets, flaked and pin bones                                                                             removed***
1 Granny Smith apple, cored & cut into        ¼ cup thinly sliced red onion
1/8 inch-thick matchsticks
Kosher salt & fresh ground pepper

*** I use Trader Joe’s canned smoked trout. Two cans for the whole amount, one per half.

1. Soak the red onion in ice water for 15 minutes or less to take the bite out of it.
2. In a small bowl, whisk the mayonnaise with the cider vinegar and olive oil and season with salt and pepper.
3. In a large bowl, combine the greens (or lettuce of your choice) with the flaked trout, shredded Manchego, apple and red onion. Add dressing and toss to coat.