Title: Octopus & Scallop Salad with Spicy Mustard Vinaigrette
Categories: Seafood Salad
Yield: 2 Servings

2	oz	Octopus, cooked and sliced
3		Pieces large scallops,cooked and sliced in half round
1	c	Mixed salad greens, seasonal
2	tb	*Mustard vinaigrette
4		Sprigs fresh chives
		Cayenne pepper
		Mustard Vinaigrette:
1/2	c	Salad oil
1/4	c	Cider vinegar
1		Egg yolk
2	tb	Mustard
1	oz	Hot water
1/2	oz	Lemon juice
		Tabasco sauce
		Salt, to taste

*Mustard Vinaigrette: Whip all ingredients together, except salad oil. Slowly add salad oil until dressing is of a creamy texture, adjust seasoning.

Arrange salad leaves, sliced octopus and scallops on platter.

Dress seafood lightly with mustard dressing. Sprinkle cayenne pepper over salad and garnish with fresh chives. Yield: 2 Typed in MMFormat by cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii

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