Scallop Salad with Arugula, Fennel, & Dolcelatte Dressing | culture: the word on cheese

Ingredients

• 1 egg yolk
• 3¼ ounces Dolcelatte (or gorgonzola dolce)
• 1 scant tablespoon Dijon mustard
• 1 tablespoon sherry vinegar
• 1 teaspoon fresh lemon juice
• Sea salt
• Freshly ground black pepper
• ½ cup mild virgin olive oil
• 1 tablespoon crème fraîche
• 20 sea scallops
• 1 small head radicchio (separated into leaves)
• 1 cup arugula leaves
• 1 bulb fennel
• Finely grated zest of 1 lemon
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• ¼ cup minced parsley leaves
• ¼ cup warm toasted sourdough bread crumbs (see note)