Hot Seafood Salad With Sherry Vinaigrette

• FOR THE VINAIGRETTE:
• 1/3 cups Extra Virgin Olive Oil
• 3 Tablespoons Sherry Vinegar, Good Quality
• 1/4 teaspoons Honey
• 1/8 teaspoons Dijon Mustard
• FOR THE HOT SEAFOOD:
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 cups Shallots, Thinly Sliced
• 1 pound Wild Salmon, Cut Into Bite Sized Pieces
• 2 pinches Sea Salt
• 1/4 teaspoons Garlic Powder
• 1/4 pounds Bay Scallops, Rinsed And Dried
• 1/2 pounds Small Shrimp, Shelled, Deveined, Rinsed And Dried
• 1 cup Kalamata Olives, Pitted
• 14 ounces, weight Canned Artichoke Hearts Packed In Water, Drained
• 3 Tablespoons Sherry Vinegar
• FOR SERVING:
• 2 heads Cold Romaine Lettuce, Washed And Chopped
• 1 cup Grated Parmesan Cheese

1. For the vinaigrette: In a small bowl combine olive oil, sherry, honey and Dijon mustard with a whisk until emulsified. Set aside.
2. For the hot seafood: Heat olive oil in a skillet over medium-high heat until hot. Add shallots and cook until caramelized. Add salmon, sea salt and garlic powder. Cook until salmon is almost cooked through.
3. Add scallops and shrimp. Cook until shrimp are pink, about 3-4 minutes. Add olives, artichokes and drizzle with sherry vinegar. Stir until heated through.
4. For serving: Toss lettuce, hot seafood and sherry vinaigrette together in a large bowl and plate. Alternately you can plate each serving with romaine, then top it with hot seafood and a drizzle of sherry vinaigrette.

vinaigrette, olive oil, sherry vinegar, ubc, dijon mustard, olive oil, shallots, salmon, salt, ubc, ubc, shrimp, olives, water, sherry vinegar, romaine lettuce, parmesan cheese

Taken from tastykitchen.com/recipes/salads/hot-seafood-salad-with-sherry-vinaigrette/ (may not work)