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Herb Nage


  • 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


  • 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.