YIELD: 14 servings 1 1/2 cups dried cranberries 1/4 cup ground ginger 2 Tbsps. granulated garlic 1 Tbsp. salt 1 Tbsp. lemon pepper 2/3 cup honey 14 boneless rainbow trout fillets, 6-oz. ea. WARM ORANGE VINIAGRETTE: 1 cup leeks, julienned 1 Tbsp. oil (for sautèing) 1/4 cup sugar 2 Tbsps. Riesling 1/4 cup dried cranberries 1 cup orange juice 3/4 cup balsamic vinegar 1 Tbsp. soy sauce 1 cup olive oil 1 cup Riesling 3 qts. mixed greens 2 cups walnuts, chopped, toasted 28 segments orange as ...

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