1. To make the dressing, bring cider to a boil in a small saucepan over medium heat. Cook for 8 to 10 minutes, or until reduced by about two-thirds. Remove from heat and let cool 5 minutes. 2. Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. Set aside. 3. To start the salad, in a large skillet over medium heat, warm the oil. 4. Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. Remove immediately from heat and season to taste with salt and pepper. 5. To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing. 6. Divide into neat piles in centers of 4 to 6 salad plates and top with scallops. 7. Drizzle remaining dressing over top and add a few grindings of pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
