Smoked Trout Salad Nicoise

YOU WILL NEED: 1 Side of Milford Bay Smoked Trout – deskinned, and sliced bite size 2 Cooked sliced Beets – Golden or purple 2 Hard-boiled eggs, chilled, peeled, sliced 10 mini red and /or white potatoes steamed or boiled with skins on; then chilled, sliced in half or quarters, and tossed lightly in 2 tablespoons of Honey Lemon Vinaigrette – Recipe follows 1/2 lb Asparagus trimmed – lightly tossed in olive oil, kosher salt and fresh cracked black pepper, quickly grilled to al dente Kale blend or your favourite mixed greens Pomegranate seeds for garnish/topping – optional Honey Lemon Vinaigrette: 1 egg 1/4 cup white sugar 1/2 Tbsp. Dijon mustard 1/2 Tbsp. grainy Dijon mustard 1/2 cup Red Wine Vinegar 2 Tbsp. finely chopped Shallots 2 Tbsp. fresh-squeezed lemon juice 4 Tbsp. Honey 1 1/2 cups of Vegetable oil 1/2 cup Olive oil Fresh Cracked Black Pepper – Pinch HERE’S HOW: Combine all ingredients except oils and black pepper in a medium-sized mixing bowl. Whisk together ingredients. While whisking, slowly add oils until all mixed to a combined consistency. Add black pepper to preference. Refrigerate. Will keep 10 days refrigerated. To Serve: On your favourite plate, bowl, or platter, display all prepared ingredients using your artistic abilities. Drizzle the preferred amount of honey lemon vinaigrette, top with pomegranate seeds and enjoy. Serves 2-4.