Smoked-Trout Salad with Mustard Dressing
Recipe from
Food & Wine
"I've never met a wine I didn't like, says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amphorae-aged Vinoterra Kisi, made from the indigenous Georgian white grape Kisi. It's unexpectedly delicious with smoked fish.
Servings:
4
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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1medium shallot, choppedsee savings
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1 1/2 tablespoonssherry vinegarsee savings
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1 1/2 tablespoonsred wine vinegarsee savings
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1 tablespoonDijon mustardsee savings
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2 1/2 tablespoonsvegetable oilsee savings
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1 1/2 tablespoonswalnut oilsee savings
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Salt and freshly ground peppersee savings
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2Belgian endives, leaves separatedsee savings
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1Granny Smith apple, halve, cored, and very thinly sliced on a mandolinesee savings
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1/2 cupwalnuts, coarsely choppedsee savings
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1/2 poundboneless smoked trout or whitefish, broken into piecessee savings
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1 cupsmall watercress sprigssee savings
Directions
1.
In a blender, puree the shallot, vinegars and mustard. Gradually blend in the oils. Season with salt and pepper.
2.
Arrange the endives, apple, walnuts, trout and watercress on plates. Drizzle with the dressing and serve.
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