Watercress, Smoked Trout and Plum Salad Plate
Makes 4 servings

2 tablespoons sherry vinegar or substitute red wine vinegar
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
4 cups watercress leaves and sprigs
4 smoked trout fillets, each about 3 ounces
6 plums, any kind, pitted, and thinly sliced

In a large bowl, combine the vinegar, olive oil, salt, and mix. Add the watercress and toss it to coat it with the dressing. Divide the watercress evenly among 4 individual plates. Arrange the trout and the plums in an attractive pattern on each plate.