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Ingredients

• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/2 pound asparagus, stems trimmed, ends peeled and cut into 2-inch pieces
• 1 cup cooked lentils
• 8 trout fillets, skin on
• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground pepper
• 1/3 cup olive oil
• 4 tablespoons unsalted butter
• 1 cup walnuts
• 3 tablespoons plus 1/2 cup balsamic vinegar
• 1 pound baby spinach, well rinsed and spun dry

Description

Cooking Channel Serves Up This Warm Salad Of Grilled Trout With Spinach And Lentils Recipe Recipe From Sara Moulton Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel