Endive and Scallop Salad with Champagne Vinaigrette

Ingredients

• ½ small red onion
• 1 plum tomato
• 1 5-ounce bag mixed baby greens
• ½ cup canola oil
• 12 ounces sea scallops, each cut horizontally in half
• ¼ cup Johannisberg Riesling wine
• 1 red bell pepper
• + 6 more ingredients
• • 3 plum tomatoes
  • 1 medium shallot
  • ¼ cup olive oil
  • 8 small heads of Belgian endive
  • 1 teaspoon honey
  • ¼ cup Champagne vinegar

Puree first 4 ingredients in blender until smooth. (Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature and whisk before using.) Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 m...

View full recipe at Epicurious