1 tablespoon red wine vinegar
1/2 small shallot, minced
1 small clove garlic, minced
1/8 teaspoon sea salt
1 teaspoon spicy Dijon mustard
1/4 cup extra-virgin olive oil
Fresh herbs like chives, tarragon or chervil, optional
1 pound trimmed French green beans (haricots verts)
8 ounces wild-caught smoked trout, flaked
8 ounces pear tomatoes, halved
4 ounces shallots, thinly sliced
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
A great thing about this salad is that the longer it sits the better the flavors come together. You can make it up to an hour ahead and keep it covered and refrigerated.
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