Succotash Salad with Smoked Trout

For succotash: In a large skillet, heat 1 tablespoon sunflower oil over medium-high. Add squash, corn and lima beans. Cook until many of the pieces are just golden, 5 to 7 minutes. Season with 1/4 teaspoon each salt and black pepper. Let cool.

For vinaigrette: In a large bowl, whisk together vinegar, shallot, maple syrup, mustard, 1/4 teaspoon salt and a few grinds of additional black pepper. While whisking, add 4 tablespoons sunflower oil in a slow, steady stream until mixture is emulsified. Add succotash; toss to coat.

Arrange lettuce on serving plates or a large serving platter. Top with succotash mixture. Top each salad with pieces of trout and a few additional grinds of black pepper. Drizzle with any dressing remaining in the bowl. Serve immediately.