4 cups mixed salad greens (rocket, spinach, and baby kale)
1 fennel bulb, thinly sliced
1 small red onion, thinly sliced
12-15 cherry tomatoes or grape tomatoes, halved
1 lemon, juiced
1 tablespoon olive oil
Salt and pepper, to taste
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions:
Prepare the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
Cook the Clams:
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the Littleneck clams and 2 tablespoons of water. Cover and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open. Remove the clams from the skillet and set aside to cool slightly.
Cook the Scallops:
In the same skillet, add a little more olive oil if needed. Season the scallops with salt and pepper, then sear them in the skillet for 2-3 minutes on each side, until they are golden brown and cooked through. Remove from heat and set aside.
Prepare the Salad:
In a large bowl, toss the mixed greens, sliced apples, fennel, red onion, and halved cherry tomatoes with the lemon juice to prevent the apples from browning.
Assemble the Salad:
Arrange the salad mixture on a serving platter or individual plates. Top with the cooked Littleneck clams and seared scallops.
Dress the Salad:
Drizzle the prepared dressing over the salad. Gently toss to combine.
Serve:
Serve the salad immediately, garnishing with additional lemon juice or fresh herbs if desired.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
