3 cups
reserved cooked
farro
, from roasted trout (recipe link below)
1/2
fennel bulb
, thinly sliced (about 2 cups)
1/2 cup
fresh
parsley
, coarsely chopped
2
reserved
trout fillets
, from roasted trout (recipe link below), flaked
1/2 cup
chopped
walnuts
, toasted
Instructions
WHISK oil with lemon juice, mustard, honey and salt in a large bowl. Stir in farro, fennel and parsley. Top with leftover roasted trout. Garnish with walnuts.
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