INGREDIENTS:1 ½ cups dried cranberries ¼ cup ground ginger 2 Tbsps. granulated garlic 1 Tbsp. salt 1 Tbsp. lemon pepper 2/3 cup honey 14 6-oz. rainbow trout fillets 1 cup off-dry Johannisberg Riesling 3 quarts mixed greens 2 cups chopped walnuts, toasted 28 orange sections Orange zest for garnish Warm Orange Vinaigrette Yield: 3 cups 1 cup leeks, julienned 1 Tbsp. oil ¼ cup sugar 2 Tbsp. dry white wine ¼ cup dried cranberries 1 cup orange juice ¾ cup balsamic vinegar 1 Tbsp. soy sauce 1 cup ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.