- 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.