Endive and smoked fish with honey vinaigrette

00280 ENDIVE and SMOKED FISH with HONEY VINAIGRETTE INGREDIENTS for 4 PEOPLE 4 slices of smoked salmon, 4 slices of smoked trout, 4 heads of Belgian Endive crisp, ben minutibarba 2 ' ietole cooked, 2 sprigs of dill for garnish, a spoonful of spicy mustard, 3 tablespoons of Apple Cider vinegar, 2 tablespoons olive oil, 1 tablespoon walnut oil, 2 tablespoons of acacia honey, salt, pepper.

Chop separately and slices of smoked fish; then, riservatele in the refrigerator.

For the sauce, stir vigorously with mustard vinegar, olive oil and nuts, honey and salt and pepper.

Lulite the Endive, eliminating the harder base and the first leaves.

Separate remaining ones and hold 24.

Place them in a large bowl and nappatele with 1/2 of the prepared sauce.

Stir gently.

Lebarbabietole, peeled if necessary.

First cut into rings and then into cubes.

Pour over a few tablespoons of sauce and stir.

Arrange the endive leaves to corolla on a serving dish, farcitele alternately with a little chopped smoked fish, settle in the Middle the cubes ' beard ' ietola and garnish with fresh dill.

Nappate the fish with the sauce and serve.