Ingredients
Vinaigrette:
1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
Grape Salad:
3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil
Chicken:
3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving
Directions
For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
For the grape salad: Prepare the grill for direct grilling.
Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. .
For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
Ingredients
2 pounds fingerling potatoes, par-cooked in salted water, drained and thinly sliced
2 tablespoons chopped fresh dill, plus 1/4 cup fronds for serving
1 teaspoon smoked paprika, plus more for serving
2 to 3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
2 tablespoons whole-grain mustard
1 to 2 teaspoons honey
1/4 cup olive oil
Smoked Trout, recipe follows
1 large bunch watercress, woody stems removed
Directions
Preheat the grill for direct grilling, high heat.
Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.
Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.
Smoked Trout:
1/2 cup kosher salt
2 tablespoons light brown sugar
8 trout fillets, skin on
Special equipment: Alder wood or applewood chips, soaked in cold water for at least 2 hours
Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover and refrigerate for at least 1 hour and up to 3 hours.
Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.
SOURCE
