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Ingredients

• Tangerine Vinaigrette
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon tangerine or orange zest
• 2 tablespoons tangerine or orange juice
• 4 teaspoons white-wine vinegar
• 1 tablespoon minced shallot
• 2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Salad
• 6 cups baby spinach
• 6 cups torn frisée
• 2 tangerines or oranges, segmented (see Tip)
• 2 teaspoons coriander seeds
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 pound dry sea scallops (see Note), patted dry
• 1 tablespoon canola oil

Description

Spinach & Frisée Salad With Tangerines & Coriander-Crusted Scallops - The Huffington Post

Kitchen Daily