Smoked Duck And Scallop Salad With Sherry Vinaigrette Recipes

Steps:

• Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
• Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
• On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve

Steps:

• Prepare barbecue or preheat broiler. Whisk vinegar, lemon juice, lemon peel and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Brush onions on both sides with some of dressing. Season onions with salt and pepper. Grill onions until lightly charred and tender, turning occasionally, about 12 minutes. Transfer to plate and cool. Toss greens with remaining dressing. Transfer to serving bowl. Arrange onions on top. Sprinkle with goat cheese and mint and serve.

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

Steps:

• Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
• Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.