Grilled Fingerling Potato Salad with Lobster and Watercress

Ingredients

• 4 servings canola oil 
• 2 tablespoons dijon mustard 
• 15  fingerling potatoes salted drained
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon honey 
• 16 ounce lobster tail pieces coarsely chopped
• 0.5 cup olive oil extra-virgin
• 4 servings salt and pepper black freshly ground
• 1 bunch watercress coarsely chopped
• 3 tablespoons citrus champagne vinegar 
• 1 tablespoon whole-grain mustard 

Equipment

• bowl
• whisk
• grill

Directions

1. 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.
2. Let sit at room temperature until ready to use.
3. Heat grill to medium.
4. 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.
5. Add the warm potatoes to the dressing, and toss to coat.
6. Add the lobster and the watercress, season with salt and pepper and toss to combine.
7. Transfer to a platter and serve.