INGREDIENTS
1 lb
Sea scallops, dry
6 cups
Baby spinach
6 cups
Frisee
2 tsp
Herbs, spring
1 tbsp
Shallot
1/2 tsp
Tangerine or orange, zest
2
Tangerines or oranges
1 tsp
Dijon mustard
1
Tangerine vinaigrette
2 tsp
Coriander seeds
1/4 tsp
Kosher salt, coarse
1/2 tsp
Pepper, freshly ground
1/4 tsp
Salt
1 tbsp
Canola oil
2 tbsp
Olive oil, extra-virgin
4 tsp
White-wine vinegar
2 tbsp
Tangerine or orange juice
1
Salad