Recipe: <!-- -->Smoked Trout and Asparagus Salad with Lemon-Chive Vinaigrette<!-- --> | Whole Foods

Ingredients

• 3 tablespoons champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1 small shallot, finely chopped
• 1 teaspoon lemon zest
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped fresh dill
• 2 teaspoons chopped fresh chives, divided
• 1/2 cup extra-virgin olive oil
• 6 slices brioche bread, crusts trimmed, cubed
• 2 pounds (about 2 bunches) asparagus, woody ends snapped off and discarded
• 1 small head frisée lettuce, cored, washed and torn into bite-sized pieces
• 4 cups mixed baby field greens
• 2 packages (8-ounce) smoked trout
• 6 eggs