Endive and Scallop Salad with Champagne Vinaigrette


  • 1/2 cup canola oil
  • 1 plum tomato, chopped
  • 1/4 cup Champagne vinegar
  • 1 teaspoon honey
  • 1/4 cup Johannesburg Riesling wine
  • 1/4 cup olive oil
  • 1 medium shallot, chopped
  • 12 ounces sea scallops, each cut horizontally in half
  • 8 small heads of Belgian endive, trimmed, cored, leaves separated
  • 1 5-ounce bag mixed baby greens ( about 10 cups)
  • 3 plum tomatoes, halved, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced


Puree first 4 ingredients in blender until smooth. ( Can be prepared 2 days ahead. Cover, 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 minute. Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices. Whisk 1/3 cup juices into vinaigrette. Season with salt and pepper. Toss scallops with 3 tablespoon vinaigrette. Line each of 8 plates with 5 endive leaves. Combine remaining endive leaves, greens, tomatoes, bell pepper and onion in large bowl. Toss with enough vinaigrette to coat salad. Divide salad among plates. Divide scallops among salads and serve.


Serves 8