I'm thinking about what to make tonight to go alongside the salt-crusted trout. A simple green salad with grape tomatoes, thinly sliced red onion and my mom's Dijon vinaigrette is a must, and some warm, whole-grain bread with olive oil for dipping.
Mom's Dijon vinaigrette
1-1/2 teaspoons Dijon mustard (not all are created equal -- try to get a pretty spicy one)
2 medium cloves garlic, pressed
1/4 cup white balsamic vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper, to taste
Whisk all ingredients together until it looks creamy. Cover and store in the fridge for up to one week.
And check back later for a trout update!