2-3 Belgian endive
2 head Bibb or Boston lettuce
6 new potatoes, blanched
12 oz. lg. sea scallops
12 oz. peeled, deveined shrimp
White wine for poaching
Red ripe tomato concassee
Fresh chives (and other herbs as desired)
Wine vinegar
Olive oil
A tbsp. dijon mustard

Wash salad. Make vinaigrette of 1 part wine vinegar and 3 parts olive oil, salt, pepper, and tablespoon of dijon mustard. Season to taste; add tomato concassee and reserve. Saute thinly sliced potatoes in olive oil until crisp and brown. Poach shellfish in white wine. When almost done, pour off the poaching liquid and add tomato vinaigrette to the pan to warm. Arrange the salad on the plate. At the last minute, garnish with the warm, crisp potatoes and cooked fish. Nap with tomato vinaigrette and serve.