Servings: 4-6



Tangerine Vinaigrette

1 tablespoon red onion, minced

1 teaspoon garlic, minced

2 teaspoons mixed chives, tarragon, dill, chopped

2 tablespoons extra virgin olive oil

½ cup apple cider vinegar

½ teaspoon tangerine or orange zest

2 tablespoons tangerine or orange juice

¼ teaspoon red pepper corns, ground



6 cups baby spinach

6 cups torn endive

2 tangerines or oranges, segmented

4 ounces walnuts

2 teaspoons coriander seeds

¼ teaspoon coarse kosher salt

¼ teaspoon freshly ground pepper

1 pound dry sea scallops

2 tablespoons extra virgin olive oil

6-8 ounces Mariposa Dairy Feta Goat Cheese



  1. To prepare vinaigrette, whisk together all ingredients in a medium bowl.
  2. In a large salad bowl, combine spinach, endive, and tangerine (or orange) segments.
  3. Add the vinaigrette and toss to coat. Divide the salad among four plates and top with walnuts. Set aside.
  4. Coarsely grind coriander seeds and combine with kosher salt and pepper in a small bowl.
  5. Sprinkle mix on both sides of scallops.
  6. Heat olive oil in a large skillet over medium-high heat until shimmering.
  7. Add the scallops to heated oil and cook until golden brown and crusty, 3 minutes per side.
  8. Serve the scallops over the salad and top with Mariposa Dairy Feta Goat Cheese.