Ina'S Fish Salad - cooking recipe

Ingredients

2 tsp. Dijon mustard
2 Tbsp. lemon juice
1/3 c. olive oil
1 Tbsp. wine vinegar (your favorite)
salt and pepper to taste
3 Tbsp. chopped coriander
zest of an orange, julienned and boiled for 2 minutes, then drained
assorted greens: radicchio, arugula, bibb, watercress, etc.
2 endives, cut up
2 oranges, peeled and sliced
1 Tbsp. vegetable oil
3/4 lb. sea scallops, quartered
3/4 lb. fresh tuna, cut in 1/2-inch cubes
2 Tbsp. chopped shallots

Preparation

Mix together the first 7 ingredients for vinaigrette.
Set aside.