Coastal Seafood Salad with an Umami Sherry Vinaigrette…

Ingredients

• 1/2 lb cooked large peeled tail on shrimp
• 1/3 lb sea scallops, cooked until tender
• 1 tin Roland® Smoked Mussels
• 1/3 lb calamari tubes tentacles
• 1/4 cup fresh fennel, finely sliced
• 1/4 cup Roland® Red Pimientos
• 1/2 Cup Roland® Premium Hearts of Palm, diced
• 1 small head of radicchio, separated into individual leaves
• 1/4 cup toasted pine nuts
• Fresh parsley
• Fennel fronds
• Fresh lemon wedges or wheels
• 2 tablespoons lime juice
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons orange juice
• 2 tablespoons Roland® French Red Wine Vinegar
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon Roland® Maple Syrup
• 1 teaspoon Roland® Anchovy Paste
• 1 tablespoon Roland® Za'atar Spice Blend
• 1/2 teaspoon ground black pepper