Recipe courtesy of Robin Miller

Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette

Name: Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 cup orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 2 teaspoons Dijon mustard; 2 teaspoons fresh chives, chopped; Salt and freshly ground black pepper; 2 cups cooked scallops, halved; 2 cups whole strawberries, sliced; 1 cup English cucumber, sliced; Red lettuce leaves; 1/2 cup Gorgonzola, crumbled

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

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Ingredients

1/2 cup orange juice

2 tablespoons fresh lemon juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 teaspoons fresh chives, chopped

Salt and freshly ground black pepper

2 cups cooked scallops, halved

2 cups whole strawberries, sliced

1 cup English cucumber, sliced

Red lettuce leaves

1/2 cup Gorgonzola, crumbled

Directions

In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.