Vinaigrette

1⁄2 large yellow onion Thinly sliced
1⁄2 red onion Thinly sliced
1⁄4 cup bacon fat
2 cup champagne vinegar
1⁄4 cup honey

Caramelize onions in bacon grease, add champagne vinegar and honey, season with salt and pepper and serve warm.

Salad

3 cup fresh Spinach
1⁄4 cup Blue cheese crumbles
1⁄4 cup Crispy pancetta

Fish
1 lb steelhead trout
1 tb blacken seasoning

Cut trout in to two pieces. Season with blacken seasoning and coat with canola oil. Sear in hot sauté pan for about 3 minuets each side. Serve on top of spinach salad.