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The Palm Restaurant Shrimp and Scallop Spinach Salad


SHRIMP and SCALLOP SPINACH SALAD
The Palm Restaurant Recipe

Salad:
10 ounces spinach
5 cooked scallops
5 cooked jumbo shrimp
1 sliced red onion
Focaccia Croutons   (See Below)
mandarin oranges
2 chopped tomatoes
Peach Vinaigrette   (See Below)

Mix the first seven ingredients together and drizzle with the Peach Vinaigrette.

Peach Vinaigrette:
3 pounds sliced Peaches 
3 cups sugar 
3 cups raisins 
3 ounces champagne vinegar 
3 cups honey 
2 cups olive oil

Mix first four ingredients together and marinate for 30 minutes.  Blend in a blender with the honey and olive oil.

Focaccia Croutons: 
Foccata croutons are focaccia bread cut in cubes and baked in an oven at 350 degrees until crisp.

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