INGREDIENTS
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1 tbsp red wine vinegar
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1½ tsp fresh lemon juice
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1 tsp Dijon mustard
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1/3 cup plus 1 tbsp extra virgin olive oil
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Salt and freshly ground pepper
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12 oz (350g) smoked trout
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12 thin slices pancetta
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2 bunches watercress, washed
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2 Belgian endive, leaves separated
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5 oz (140g) feta cheese, diced
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5 small radishes, finely sliced
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2 shallots, finely sliced