Ingredients
- VINAIGRETTE
2 tablespoons extra-virgin olive oil
2 tablespoons grapefruit or citrus juice
1 T seasoned rice 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
2 tsp Paul Prudhomme Blackened Redfish Spice
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
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