Serves 4

WILD RICE

1 cup wild rice

1 teaspoon salt

2 cups vegetable stock or water

1. Wash and drain the wild rice and place in a small saucepan. Add the salt and vegetable stock or water and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes, or until the rice is tender. Place in a large bowl and set aside.

DRESSING

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

2 tablespoons red wine vinegar

¼ teaspoon salt

? teaspoon pepper

? cup olive oil

1. In a blender, combine the mustard, horseradish, red wine vinegar, salt, pepper, and oil. Process until smooth.

2. Reserve 4 tablespoons of the dressing and add the rest to the wild rice. Mix well and let sit at room temperature for 30 minutes, tossing occasionally.

SALAD

1 8-ounce package smoked trout

1 apple, cored and thinly sliced

2 scallions, chopped

1 head endive

½ head radicchio

1 head Bibb lettuce

½ cup sliced almonds

1. Using your hands, break the trout into bite-size pieces, removing skin and bones. To the wild rice, add the trout, apple, and scallions and toss to combine. Add more salt and pepper if desired.

2. Cut the endive in half lengthwise and remove the core. Separate, wash, and dry the leaves of the endive, radicchio, and lettuce. Divide them among 4 plates. Arrange the wild rice mixture on and around the leaves. Drizzle each serving with 1 tablespoon of the remaining dressing.

3. In a dry skillet, toast the almonds, stirring constantly for 3 minutes, or until aromatic. Sprinkle on top of each salad. Serve with more mustard on the side. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com.