"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.
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.