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½ Cup Cuisine Perel Spicy Pecan Vinegar
1 Cup Extra Virgin Olive Oil
1 t. Dijon Mustard
1 Lb. Green Beans, blanched
1 Lb. New Potatoes, halved and roasted
4-6 oz. Smoked trout, flaked
½ Cup Pecans, toasted
In Small mixing bowl whisk together vinegar, mustard and oil
In Serving bowl gently toss together green beans, potatoes, trout and pecans
Add dressing and gently toss
Serves 4 as a side
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