Smoked Trout, Grapefruit And Radicchio Salad - cooking recipe

Ingredients

1 tbsp red wine vinegar
1/3 cup walnut oil or extra-virgin olive oil
13 oz radicchio, torn into bite-sized pieces
1 None pink or regular grapefruit, peeled and segmented
1 lb waxy potatoes, boiled and halved
13 oz smoked trout, skin and bones removed, broken into bite-sized pieces
1/2 cup walnut halves, lightly toasted
1/2 cup torn basil leaves
2 None green onions, sliced diagonally

Preparation

For the dressing, place vinegar and a good pinch of salt in a medium bowl and whisk until salt has dissolved. Gradually add oil, whisking constantly, until mixture thickens. Taste and adjust seasoning.
Arrange radicchio, grapefruit, potatoes, trout, walnuts, basil and green onions on a platter or individual serving dishes. Drizzle with dressing and serve immediately.