Sturgeon with caviar, Gala apples and Verjus Vinaigrette

Servings:
6

Ingredients:

Salad
2 California Pearl endives, leaves cut into thin strips on a bias
2 Belles Rouges endives, leaves cut into thin strips on a bias
1 bulb fennel, stalk and outer layer removed, cut into thin strips
1/2 cup flat Italian parsley leaves, whole
2 Washington Gala apples, cored and cut into thin strips
6 oz. Sterling cold-smoked white sturgeon, in 1/2 oz. slices
6 oz. Sterling hot-smoked white sturgeon
2 red bell peppers, roasted, peeled and cut into strips
1 1/2 oz. Sterling White Sturgeon Caviar

Dressing
1/2 cup verjus* or white grape juice, cooked until reduced to 1/4 cup
1/4 cup olive oil
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Balsamic vinegar

Method:

1) In a bowl, gently toss endives, fennel, parsley and apple.

2) In a seperate small bowl, whisk dressing ingredients together.

3) Pour dressing over salad and toss.

4) Divide salad among six serving plates.

5) Arrange two slices cold smoked sturgeon on each serving.

6) Crumble about one oz. hot smoked sturgeon over each serving.

7) Garnish each serving with roasted bell pepper strips and sprinkle with caviar.