A delicious, elegant and healthy salad for two-- truly fit for a Goddess! Slightly adapted recipe, courtesy Executive Chef James Footit- of the spectacular world-famous Hotel del Coronado in San Diego, California.
Prepare dressing with chopped shallots, Dijon, pepper and white balsamic vinegar- slowly whip in oil. Blend with fresh avocado, watercress and tarragon.
Serve dressing over salad consisting of butter lettuce, vine ripened tomatoes and watercress, top with 6 each mussels or scallops sauteed with 1 tablespoon oil and stirred together with 1 cup tomatoes and 1/2 cup white wine.