Smoked Trout Salad with Maple Vinaigrette | Sonoma-Cutrer Vineyards

Ingredients

• Maple Vinaigrette
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 2 teaspoons finely chopped shallot
• 1 teaspoon Dijon mustard
• 5 tablespoons walnut oil
• Fine sea salt and freshly ground black pepper
• 1 small tart-sweet apple, such as Fuji, Gala, or Cosmic Crisp, quartered, cored, and cut into 1/4-inch- thick slices
• 4 large handfuls mixed young salad greens, such as arugula, spinach, cress, mâche, frisée
• 1 cup salad sprouts such as sunflower or mustard (optional)
• 1 smoked trout about 10 ounces, skinned, boned, and broken into bite-size pieces
• 1/4 cup golden raisins or dried tart cherries
• 3 tablespoons toasted slivered blanched almonds