Ferrari-Carano Seafood Salad

1 lb. medium size raw shrimp, shelled and deveined
1 lb. fresh bay scallops, rinsed thoroughly
2 scallions, trimmed, cleaned and cut diagonally into 1/2-inch pieces
Salt and freshly ground black pepper to taste
1 cup Tarragon Mustard Dressing (recipe below)
1 cup coarsely shredded raw spinach leaves, thoroughly cleaned and dried

Bring 4 quarts lightly salted water to a boil. Add the shrimp; after 1 minute drop in the scallops. Just prior to when the water returns to a full boil, pour the shrimp and scallops through a strainer to drain. Cool seafood to room temperature.

Combine the shrimp and scallops in a mixing bowl and lightly dress with the Tarragon Mustard Dressing. In a separate bowl lightly dress the spinach and baby greens and gently put on the individual plates. Arrange the seafood mixture over the bed of greens and add the scallions and seasonal edible flowers for color.

Tarragon Mustard Dressing:
In a blender or bowl of a food processor fitted with steel blade, combine 1 egg, 2 egg yolks, 1/3 cup Dijon-style mustard, 1/4 cup tarragon vinegar and 1 tsp crumbled dried tarragon. Season with salt and pepper to taste and process for 1 minute. Slowly add, in a steady stream, 1 cup olive oil and 1 cup corn or other light vegetable oil, blending until smooth and thick. Transfer to a storage container, cover and refrigerate. Makes about 3 cups.

Pair with Ferrari-Carano Chardonnay.