This is a little on the fussy side, making it perfect for easy entertaining. The vinaigrette is wonderful on any salad so "lift it" and use it often. When you're in a hurry modify the salad ingredients to suit your time constraints. Use canned beets or no beets at all. Use jarred grapefruit sections but watch the sugar and sodium contents. Use bagged baby lettuces and spinach instead of lettuces that require washing and drying.

When you're in the mood to cook and have the time, this recipe is absolutely wonderful as is. The buttery avocados pairs beautifully with the sweet tart nature of the oranges and grapefruit. Scallops or salmon add just the protein you need to turn a salad supper into a hearty (healthy) supper.

1/2	shallot, minced
2	tablespoons Champagne vinegar
1/2	cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
	Salt
1 to 2	teaspoons extra-virgin olive oil

2	heads endive
1 1/2	head frisée
1	head butter lettuce
2	grapefruit, peeled and sectioned
2	oranges, peeled and sectioned
6	beets, cooked and cut into quarters or bite size wedges
2	tablespoons chervil or parsley, chopped
1	avocado, peeled and cut into wedges

1	pound of salmon or scallops
	Coarse salt and cracked black pepper to taste
2	teaspoons of olive oil

	Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
	Prepare the salad: In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Set aside while you cook the fish.
	Prepare the fish: Season fish or scallops with salt and pepper to taste. Heat olive oil over medium heat until hot but not smoking. Add salmon or scallops and cook, turning once until lightly golden, fork tender and cooked to your liking. The scallops will take about 1 - 2 minutes per side. The salmon will take about 3-4 minutes per side. Divide seafood and salad among serving plates. Serve immediately.

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