Recipe

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• 1 1/2 cups cider ( magners irish or a similar brand of fermented )
• 2 tsp dijon mustard
• 1/3 cup sunflower oil
• 2 tbsp hazelnut oil
• salt & freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 2 lbs sea scallops
• salt & freshly ground black pepper
• 1 head bibb lettuce
• 1 avocado, peeled and diced
• 2 granny smith apples, peeled, cored and diced
• 1 tbsp fresh flat leaf parsley, minced
• 1 tbsp fresh dill, minced
• 1 tbsp fresh chives, minced

• 1 To make the dressing, bring cider to a boil in a small saucepan over medium heat. Cook for 8 to 10 minutes, or until reduced by about two-thirds. Remove from heat and let cool 5 minutes.
• 2 Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. Set aside.
• 3 To start the salad, in a large skillet over medium heat, warm the oil.
• 4 Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. Remove immediately from heat and season to taste with salt and pepper.
• 5 To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.
• 6 Divide into neat piles in centers of 4 to 6 salad plates and top with scallops.
• 7 Drizzle remaining dressing over top and add a few grindings of pepper.