This salad was inspired by an amazing meal we had in Lake Tahoe at the Lone Eagle Grille. The restaurant overlooked the water and we had a great view of the crystal clear lake. The salad consists of spinach, cranberries, candied pecans, pears, scallops, gruyere cheese, and balsamic vinaigrette. At the restaurant the salad was topped with sea scallops but those were really expensive so we opted for wild bay scallops which are much smaller. The scallops are sautéed in some EVOO, salt, and pepper for just a couple minutes then placed on top of the salad so the warmth of the scallops wilts the spinach and melts the cheese a little. The result is a really healthy and refreshing dinner.
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