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