Herb Nage

Ingredients

2 cups mild herb leaves (mint, tarragon, parsley, basil and chives)
1/2 cup frisee
1/2 cup radicchio
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil

Instructions

In a large bowl, toss together herbs, frisee and radicchio. Season with salt and pepper. Add olive oil and toss until well combined. Serve with Trout with Pecan Meuniere Sauce.