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Ingredients

Vinaigrette
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon grated lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh dill
2 teaspoons chopped fresh chives, divided
1/2 cup olive oil

Salad
6 slices brioche bread, crusts trimmed, cubed
2 pounds (about 2 bunches) asparagus, woody ends snapped off and discarded
1 small head frisée lettuce, cored, washed and torn into bite-sized pieces
4 cups mixed baby field greens
2 8-ounce packages smoked trout
6 eggs

Description

A Poached Egg Perched On A Bed Of Mixed Lettuces, Toasted Croutons, Spring Asparagus And Rich Trout Makes A Delightful Weekend Brunch Salad Or A Weeknight Meal. Don't Be Intimidated By The Many Components Of This Recipe — This Salad Can Be Tossed

Wholefoods