Photo: Con Poulos
"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.
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1 medium shallot, chopped
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 1/2 tablespoons vegetable oil
1 1/2 tablespoons walnut oil
Salt and freshly ground pepper
2 Belgian endives, leaves separated
1 Granny Smith apple, halved, cored and very thinly sliced on a mandoline
1/2 cup walnuts, coarsely chopped
1/2 pound boneless smoked trout or whitefish, broken into pieces
1 cup small watercress sprigs
Total: 20 Minutes
In a blender, puree the shallot, vinegars and mustard. Gradually blend in the oils. Season with salt and pepper.
Arrange the endives, apple, walnuts, trout and watercress on plates. Drizzle with the dressing and serve.