Serves 4

2 smoked trout fillets, skin removed and set aside

3 blood oranges or navel oranges

2 avocado

2 cups arugula

1 cup frisee salad

2 Belgian endive sliced across

¼  red onion, very thinly sliced

Dressing:

Juice of 1 Meyer lemon or regular lemon

1 tbsp EVOO Peach Balsamic Vinegar

¼ cup EVOO Blood Orange olive oil

¼ cup EVOO Meyer Lemon olive oil

1 tsp grated orange zest

Sea salt, to taste

Put the lemon juice and Peach Balsamic vinegar in a small bowl. Slowly whisk in the olive oils. Stir in the orange zest and season with sea salt. (Add more lemon juice if you want a tarter dressing.)

Preheat the oven to 400 degrees. Remove the skin from the trout. Lay out on a baking sheet and rub the skin with a little olive oil, then bake for about 10 minutes, until browned and crisp. Flake the trout meat into pieces and set aside.

Using a small sharp knife, peel the oranges removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Squeeze in extra juice (for drinking later).

Slice the avocadoes and drizzle with a little dressing. Put all the lettuce and the red onion into a bowl and toss with some dressing. Lay out lettuce on 4 dinner plates. Top decoratively with orange slices, avocado and smoked trout pieces. Sprinkle a little dressing over the trout and orange slices. Season with a little sea salt.