Trout Cobb Salad with Lemon Dill Dressing - Riverence Provisions

Ingredients

• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1 medium garlic clove, minced
• ½ teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• ½ cup grape seed or sunflower oil
• 2 tablespoons fresh dill, chopped finely
• 1/3 cup chili powder
• 2 tablespoons dried cilantro
• 2 tablespoon cumin
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon smoked paprika
• 2 (5-6-oz.) Riverence Rainbow Trout Fillets
• Smoky seasoning
• 1 tablespoon olive oil
• 4 large eggs, hard boiled and cut into quarters
• 8 slices bacon, cooked and coarsely chopped
• 1 pint red and yellow cherry tomatoes, washed and sliced in half
• 2 avocados, peeled and sliced
• 2 scallions, washed and sliced
• 1 cup English cucumber, sliced and cut into quarters
• 4 ounces gorgonzola cheese
• 2 heads romaine lettuce, washed, dried and torn into bite-size pieces