Smoked Trout Salad with Orange-Cumin Vinaigrette



3 cups Fresh orange juice
2 tbp. Dijon mustard
3 tbsp. White wine vinegar
2/3 cup Olive oil
1 tsp. Sesame oil
1 tsp. Cumin
12 cups Mixed baby greens
12 oz. Smoked trout
6 Roma tomatoes, wedged in quarters
1 cup Jicama, grated
1 cup Pumpkin seeds, toasted


• Bring the orange juice to a boil in a medium saucepan over medium high heat and reduce to about 1 cup. Set aside to cool.
• Combine the reduced orange juice, mustard, vinegar and cumin in a large mixing bowl. Whisk in the two oils to create an emulsion.
• Season with salt and fresh ground black pepper. Toss baby greens with vinaigrette. Divide the baby greens among 6 chilled salad plates. Top each salad with 2 oz smoked trout and arnish with tomatoes, jicama and pumpkin seeds.

201 N. Cortez , Prescott, AZ, 86301