Grilled Fingerling Potato Salad with Lobster and Watercress
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon whole-grain mustard
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro leaves
- 15 fingerling potatoes, parboiled in salted water and drained
- Canola oil
- 2 (8-ounce) lobster tails, parboiled, grilled and flesh coarsely chopped
- 1 bunch watercress, coarsely chopped
- Whisk together the mustards, honey, vinegar and salt and pepper in a large bowl.
- Slowly whisk in the olive oil until emulsified and stir in the cilantro.
- Let sit at room temperature until ready to use.
- Heat grill to medium.
- Brush potatoes with canola oil and season with salt and pepper, to taste.
- Grill until lightly golden brown on both sides and just cooked through, about 2 minutes per side.
- Add the warm potatoes to the dressing, and toss to coat.
- Add the lobster and the watercress, season with salt and pepper and toss to combine.
- Transfer to a platter and serve.
mustard, wholegrain mustard, honey, white wine vinegar, salt, extravirgin olive oil, cilantro, potatoes, canola oil, lobster
Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-fingerling-potato-salad-with-lobster-and-watercress-recipe.html (may not work)