Spring Salad

This has to be one of the best salads I've had all spring. It ropes a range of palatal voices (the tangy, the smoky, the salty, the zesty, the fresh) into a conversation that is rich and motivated by the season (as any good salad should). The only addition I would make next time is to shower it all with grated hard-boiled egg -- a decadent garnish exposed to me by a local fave, Flatbush Farm.

SMOKED TROUT AND ASPARAGUS SALAD WITH MUSTARD SEED VINAIGRETTE
[Measurements are approximate, adjust as needed]

Large bunch fresh arugula (the fresher the better)
Small bunch purple asparagus
About 20 Kalamata olives, pitted and halved
About 6-8oz. smoked trout
Freshly grated parmesan, for garnish
Zest of one lemon
Juice of 1/2 lemon
Olive oil
Black pepper
Kosher salt
Dijon mustard
Mustard seeds

Wash and trim the ends off of several spears of asparagus. Using a vegetable peeler, shave the spears along the vertical into thin ribbons (it's easiest to do this by laying them flat, holding the top steady and peeling away from you).

In a large bowl, combine arugula, asparagus ribbons and roughly 20 pitted kalamata olives (or any olives you like, for that matter).

In a small bowl whisk together juice of 1/2 lemon, half of the lemon zest, 1/2 tsp dijon mustard, a scattering of mustard seeds. Slowly whisk in olive oil until preferred flavor and consistency is reached. Season with salt and freshly ground black pepper.

Drizzle vinaigrette around the sides of the salad bowl (allowing it to slowly wrap around the ingredients without over-soaking them). Add chunks of smoked trout and toss salad with your hands to distribute vinaigrette evenly. Garnish with freshly grated Parmesan and more lemon zest. Season with salt and pepper.