Spinach and Red Cabbage Salad with Smoked Trout and Apple

In a medium frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for about 8 minutes.

If using whole trout, remove the skin and lift each fillet off the bone. Break the fillets into 1-inch chunks.

In a large bowl, combine the trout with the pecans, spinach, cabbage, Belgian endive, apples, onion, and parsley. Add the vinaigrette and toss.