Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette

Sunchokes offer a beguilingly nutty, sweet flavor to this light salad that the Cooking Light staff RAVED about!
(serves 6)

3 T. EVOO, divided
3/4 t. kosher salt, divided
1/2 t. freshly ground pepper, divided
2 lbs. sunchokes, cut into 1/2" thick slices
1/4 cup chopped fresh dill
1 T. chopped shallots
2 T. unfiltered apple cider
2&1/2 T. cider vinegar
1 cup halved, cored, and thinly sliced Granny Smith apples
1 cup halved, cored, ant thinly sliced Honeycrsip (YUMOLA*) apples
6 oz. skinned smoked trout, broken into 1/2" pieces
2 T. chiffonaded* (roll the leaves tightly then slice into thin ribbons*) cut fresh basil

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

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Machete Milletti