Smoked Trout & Pear Salad
/This salad is one of those dishes that stops people in their tracks — vibrant, elegant, and full of bold, unexpected flavors. Smoky trout, sweet pears, crisp greens, and bright herbs come together in a way that feels luxurious, making it perfect for moments that deserve something truly special.
WINE PAIRING
2023 AXR Sauvignon Blanc $39.00
“Smoked Trout…think Sauvignon Blanc…especially from the Napa Valley and AXR with their amazing winemaker Jean Hoefliger never fails! Aromas of white flower, melon and fig jam. This medium bodied wine has flavors of white peach, Meyer lemon and a hint of grapefruit. Fresh citrusy entrance lingering on a mineral finish. And the pear and blue cheese addition to the salad mixed with the perfect acidity of the wine dances on the palate!”
INGREDIENTS
Lettuce: A fresh, neutral base that lets the richer ingredients shine while adding crisp texture.
Pomegranate: Juicy pops of sweetness and acidity that brighten every bite.
Blue Cheese: Creamy, tangy richness that plays beautifully against the smoky trout and sweet elements.
Maple Vinaigrette: A lightly sweet, balanced dressing that ties the salad together without overpowering it.
Asian Pear: Crisp, subtly sweet slices that add refreshing contrast.
Radish: Peppery crunch that keeps the salad lively and balanced.
Smoked Trout: Savory, smoky protein that gives the dish depth and a little luxury.
Shallot: A mild, aromatic bite that sharpens the overall flavor profile.
Maple Roasted Walnuts: Sweet, toasty crunch that adds warmth and texture.
Salt & Pepper: Simple seasoning that brings all the flavors into focus.
Citrus Zest: Blood orange zest adds a bright, fragrant lift that wakes up the entire dish.
HOW TO MAKE IT
Start by preparing the components that require separate recipes. Make the vinaigrette (see the ingredients in the recipe card below and mix them all together) and the maple roasted walnuts (recipe here).
Next, prep the remaining ingredients as noted in the recipe card below: tear the lettuce and smoked trout into bite‑sized pieces; thinly slice the pear, radish, and shallot; and zest the blood orange peel.
To assemble, toss the lettuce, pomegranate seeds, blue cheese, and vinaigrette in a large bowl. Layer the pear, radish, and smoked trout over the top, followed by the shallots and walnuts. Finish with salt, pepper, and a sprinkle of zest.
Holiday Pear & Smoked Trout Salad
Ingredients
Instructions
- Toss together the first four ingredients in a bowl.
- Divide into two salad bowls.
- Layer slices of pear, radish, and smoked trout over each serving.
- Then sprinkle over thinly sliced shallots and maple walnuts.
- Salt and pepper to taste.
- Zest a little blood orange/orange over the top.