Maple Dijon Vinaigrette;

1TBSP Grainy Dijon

1TBSP Yellow Mustard

4TBSP Rice Wine Vinegar

2 TBSP Maple Syrup

1 tsp Rosemary(fresh chopped) or your favorite herb.

2/3 cup Canola Oil

Salt and Pepper to taste

Crust for the Trout:

1/4 cup White Quinoa

1/4 cup yellow or brown mustard seed

1/4 cup Cajun Spice


1) place all ingredients in a blender or mortal and pestil until finely ground.