SHRIMP and SCALLOP SPINACH SALAD
The Palm Restaurant Recipe
Salad:
10 ounces spinach
5 cooked scallops
5 cooked jumbo shrimp
1 sliced red onion
Focaccia Croutons (See Below)
mandarin oranges
2 chopped tomatoes
Peach Vinaigrette (See Below)
Mix the first seven ingredients together and drizzle with the Peach Vinaigrette.
Peach Vinaigrette:
3 pounds sliced Peaches
3 cups sugar
3 cups raisins
3 ounces champagne vinegar
3 cups honey
2 cups olive oil
Mix first four ingredients together and marinate for 30 minutes. Blend in a blender with the honey and olive oil.
Focaccia Croutons:
Foccata croutons are focaccia bread cut in cubes and baked in an oven at 350 degrees until crisp.