Grilled Seafood Salad

 

1/4

cup balsamic vinegar

3

tablespoons olive or vegetable oil

2

tablespoons white wine vinegar

1

tablespoon finely chopped shallot

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1

tablespoon Dijon mustard

1

tablespoon water

1/4

teaspoon salt

12

uncooked large shrimp (thawed if frozen), peeled, deveined

1

lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick

1

medium fennel bulb, cut into wedges

10

cups bite-size pieces mixed salad greens

1/2

small red onion, thinly sliced

12

cherry tomatoes, cut in half

12

pitted kalamata or ripe olives

• 1 In tightly covered container, shake vinaigrette ingredients.
• 2 Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
• 3 Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
• 4 Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.