Fresh spinach leaves topped with pan-seared U-10 Scallops, bleu cheese crumbles, diced apples and toasted walnuts, drizzled with a roasted garlic vinaigrette.

 

Yield: 2 Servings

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Ingredients

Salad

  • 6 Each U-10 Scallops, Seared
  • 4 Cups Spinach
  • ½ Cup Bleu Cheese Crumbles
  • ½ Cup Granny Smith Apple, Diced
  • ½ Cup Walnuts, Toasted

Roasted Garlic Vinaigrette

  • ¼ Cup Garlic, Roasted
  • ¼ Cup White Wine Vinegar
  • 2 Tbsp. Sugar, Granulated
  • To Taste Salt
  • To Taste Black Pepper
  • ¾ Cup Vegetable Oil
  • 1 Tbsp. Tarragon, Chopped
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Directions

  1. In a blender, combine the garlic, white wine vinegar, sugar, salt and black pepper and blend.
  2. Slowly add in the vegetable oil to the blender so that it emulsifies properly and then pulse in the tarragon.
  3. In a small mixing bowl, toss together the spinach and ½ cup of the dressing.
  4. Divide the spinach in half and top each with half of the U-10 Scallops, bleu cheese crumbles, granny smith apple and walnuts.
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