1 small fennel bulb, thinly sliced
1/4 small red onion, thinly sliced
1 endive, sliced on a bias
1/2 small radicchio, thinly sliced
1 small handful baby lettuces
1/2 smoked trout fillet, flaked apart
1 tsp toasted fennel, ground
1 small shallot, finely chopped
1/2 lemon, juiced
1/4 cup white wine vinegar
1/2 cup olive oil
salt and pepper to taste
To make the vinaigrette combine shallot, toasted fennel, lemon juice and vinegar in a mixing bowl, gradually whisk in olive oil until emulsified. Season with salt and pepper.
Toss salad ingredients with vinaigrette and serve.