Ferrari-Carano Seafood Salad
1 lb. medium size raw shrimp, shelled and deveined
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:
Pair with Ferrari-Carano Chardonnay.