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Red Endive Salad with Roasted Fennel, Blood Oranges and Smoked Trout
A fresh and indulgent winter salad combining crunchy red endives, roasted fennel, blood orange segments, smoked trout and lemony olives, all dressed with a honey‑mustard balsamic vinaigrette.
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Cost Breakdown
Critical Success Points
- • Roast the fennel until tender and lightly browned.
- • Properly emulsify the vinaigrette so it coats the endives evenly.
- • Precise plating with the ring mold for a polished presentation.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Use a sharp knife to avoid slipping.
- • Be careful of hot oil splatters when roasting.
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