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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

Food Network Invites You To Try This Warm Salad Of Grilled Trout With Spinach And Lentils Recipe.

Food Network