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Octopus and Scallop Salad with Spicy Mustard Vinaigrette

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

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