Of course candied or gingered nuts would be wonderful but in the spirit of honouring my budget I am using seeds a lot more this year. They are crunchy and nutritious and a whole lot cheaper. A pet peeve is undressed greens. None of this drizzling vinaigrette over greens. That is okay if you are serving 400 people but in a home kitchen or fine restaurant the greens should be dressed and then laid out on the plate.
Candied Steelhead Trout Salad
1/4 cup pumpkin seeds
1/2 teaspoon of your favourite chiles, ground
1 tablespoon rice wine vinegar
1/2 teaspoon honey
juice of half an orange
sea salt & freshly ground black pepper
1 teaspoon Dijon mustard
2 cups romaine, coarsely ripped
2 tablespoons goat cheese
1/4 cup candied steelhead trout, chopped in bite sized pieces
Wash romaine and dry. Rip into large bite size pieces. Wrap in a tea towel and put in the refrigerator until ready to use.
Toss pumpkin seeds with a little olive oil and toast in a pan over medium heat. As soon as they are beginning to brown turn onto a paper towel to soak up extra oil. Sprinkle with ground chiles. Set aside.
Place ingredients 3 through 7 in a jar with a lid. Shake vigorously to mix. Toss romaine with vinaigrette in a large bowl. Arrange on your plate. Top with torn pieces of steelhead trout and chevre. Garnish with toasted pumpkin seeds. Serve.