Apple-Sunchoke Salad With Smoked Trout And Cider Vinaigrette

• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 pounds sunchokes, cut into 1/2-inch-thick slices
• 1/4 cup chopped fresh dill
• 1 tablespoon chopped shallots
• 2 tablespoons unfiltered apple cider
• 2 1/2 tablespoons cider vinegar
• 1 cup halved, cored, and thinly sliced Granny Smith apples
• 1 cup halved, cored, and thinly sliced Honeycrisp apples
• 6 ounces skinned smoked trout, broken into 1/2-inch pieces
• 2 tablespoons sliced fresh basil

1. Preheat oven to 400u0b0.
2. Combine 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sunchokes in a large bowl; toss to coat. Spread sunchokes, cut sides down, on a baking sheet; bake at 400u0b0 for 25 minutes or just until tender and golden. Cool completely.
3. Combine dill, shallots, apple cider, cider vinegar, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add apples and sunchokes; toss gently. Place on a serving plate. Top with trout and basil.

olive oil, kosher salt, freshly ground black pepper, sunchokes, dill, shallots, apple cider, cider vinegar, apples, apples, trout, fresh basil

Taken from www.myrecipes.com/recipe/apple-sunchoke-salad-smoked-trout-cider-vinaigrette (may not work)