Salad of Feta and Grapes with Dill and Pine Nuts

I have a lot of regulars at annisa, and they usually do tasting menus. Because some of them eat at the restaurant more than once a week and I can’t give these loyal diners the same set of dishes over and over again, I usually cook a meal especially for them, or I’ll add some intermediary courses they’ve never seen before.

One evening, when one of my best customers, Adam Rapoport, a magazine edit