Roquefort Scallop and Spinach Salad

[GardeManager]

10 oz raw spinach, stemmed
1 bunch arugula, stemmed
1/2 lb bay scallops
1 each red and yellow peppers, seeded and cut in thin strips
2-3 small white onions, sliced
1/2 cup pine (pignolia) nuts
1 tsp grated orange peel
1 tsp chopped ginger root
1/4 cup safflower oil
2-3 tbsp. lemon juice or wine vinegar
4 to 6 oz crumbled Roquefort cheese
Carefully wash, stem and dry the spinach and arugula. Cook the scallops quickly to boiling water, about 1-1/2 to 2 minutes. Check to see if they are white in the center, then plunge them into ice water. Drain, pat dry and chill.

Toast the pine nuts at 325F until golden in color. Mix together with the orange peel and ginger. Also mix together the spinach, scallops, peppers, onions, nuts, orange peel and ginger in a salad bowl

Blend the safflower oil with the lemon juice. Add crumbled Roquefort cheese and toss with the other salad ingredients

Note:
This recipe serves six as a salad alone, more than six if served as a side salad. It is easy to multiply the recipe measurements for serving a crowd.