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Old 03-27-2006, 09:32 PM   #1
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Citrus, Thyme, and Scallion Vinaigrette

I like to serve this with seafood, mainly scallops, shrimp, salmon, snapper, or sworfish/marlin.

Citrus-Thyme-Scallion Vinaigrette

Yield: Approx. 2 cups


Ingredients:

1 1/4 c. Olive Oil (not extra virgin)
1/3 c. Sherry Vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Lime Juice
2 Tbsp. Fresh Orange Juice
2 Shallots, finely chopped
2 Tbsp. Fresh Thyme, leaves only, chopped

1/4 c. Scallion, green and white parts, finely chopped but not minced
Fresh Cracked Pepper and Kosher Salt to taste


Method:

In a mixing bowl, combine the shallot, vinegar, mustard, honey, and citrus. Whisk to combine, then slowly add the oil and whisk until emulsified. Add the thyme and scallions and incorporate. Season to taste with the kosher salt and pepper, and add more honey if needed. Let the vinaigrette stand for 1 hour in the fridge to let the flavors develop. Remove the vinaigrette, and let it warm to room temp, about 15-20 minutes before serving.

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Old 03-28-2006, 04:15 PM   #2
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Ironchef,
I have some shrimp and some scallops, some baby greens, cooked baby artichokes and cherry tomatoes, think if I pan seared the scallops and just cooked the shrimp this would make a nice salad? I like all the ingredients and the minute I saw them I thought salad..Any suggestions? Thanks

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Old 03-28-2006, 04:38 PM   #3
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Yeah I think it would work fine. Just drizzle the vinaigrette over everything. Let me know how it turns out if you decide to make it.
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Old 03-28-2006, 06:39 PM   #4
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Thanks IC,will let you know.

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