Land & Sea Salad with Avon Blanc Vinaigrette
Fresh, local and easy to make! This salad from Sainte-Famille Wines is sure to please any night of the week – or would be a hit at the cottage. Featuring the best of Annapolis Valley vegetables and Nova Scotia scallops, this happy union of fragrant flavours and taste is one to savour.
|3 ears||Annapolis valley corn, steamed, kernels removed*|
|1/4 cup (60 ml)||red onion, finely sliced|
|1 pint||cherry tomatoes, halved|
|1 cup (250ml)||cold water shrimp, cooked|
|1 1/2 (375ml) cups||microgreens|
|12||scallops, seared, seasoned with salt & pepper**|
|Salt & Pepper|
Saint-Famille Avon Blanc Vinagrette
|1/4 cup (60ml)||Sainte-Famille Avon Blanc|
|1 tsp (5ml)||honey***|
|1 tsp (5ml)||dijon mustard|
|3 tbsp (45ml)||fresh lemon juice|
|1/2 cup (125ml)||extra-virgin olive oil|
|Season to taste||salt & pepper|
- Place corn kernels, red onion, cherry tomatoes and shrimp in a bowl. Place micro greens in a separate bowl.
- Dress each with a bit of vinaigrette and season to taste with salt and pepper.
- To plate, place equal amounts of the corn mixture on inividual plates or in bowls. Top each with 3 share scallops and a small handful of microgreens.
*Get your vegetables from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
**Pick up your scallops/seafood from Clearwater Retail Shops or Fisherman’s Market International.
***Try local honey from Cornect Family Farm.
Recipe provided by: Sainte-Famille Wines
This recipe is featured in our 2016 Taste of Nova Scotia Culinary Adventure Guide