Mix the mustard, balsamic, oil, honey and salt in a large bowl.
Finely chop the shallot. Heat the oil in a pan. Sauté the shallot.
Pour in the water, add the rice and bay leaf, season, bring to the boil. Cover and cook over a medium heat for approx. 40 mins., stirring occasionally.
Drain the rice if necessary, allow to cool slightly, add to the dressing, mix.
Cut the celery into thin slices, pit the cherries and roughly chop the dill, add everything to the rice, mix.
Plate up the salad. Cut or tear the trout fillets and mozzarella into pieces, arrange on top.