Smoked-Trout Salad with Goat-Cheese Croûtes

Course Salads

Ingredients in this Recipe

1 1/2 tablespoons red or white wine vinegar
1 large head radicchio (about 3/4 pound), leaves torn into bite size pieces (about 2 1/4 quarts)
1 pound spinach, stems removed, leaves washed well and torn in half (about 2 1/4 quarts)
1/2 pound smoked trout fillets, skin removed, flesh flaked
1/3 cup plus 1 1/2 tablespoons olive oil
1/4 teaspoon salt
12 1/2 inch thick slices baguette
2 teaspoons Dijon mustard
6 ounces goat cheese, cut into 12 slices
Fresh ground black pepper

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