Grilled Mixed-Seafood Salad

Ingredients

• 0.5 cup vegetable oil 
• 0.3 cup balsamic vinegar 
• 2 tablespoons citrus champagne vinegar 
• 1 tablespoon shallots finely chopped
• 1 tablespoon dijon mustard 
• 1 tablespoon thyme sprigs dried fresh chopped
• 0.3 teaspoon salt 
• 1 lb equal sizes of swordfish 
• 12 large shrimp deveined uncooked peeled
• 1 medium fennel bulb 
• 10 leaves the of 1 cos lettuce shredded
• 1 small bunch arugula 
• 14 oz artichoke hearts drained canned
• 0.5 small onion red thinly sliced
• 12  cherry tomatoes 
• 12  olives pitted ripe

Equipment

• bowl
• grill

Directions

1. In small bowl, mix all vinaigrette ingredients until well blended.
2. In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
3. Heat coals or gas grill for direct heat.
4. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade.
5. Add shrimp.
6. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
7. Arrange romaine and arugula on serving platter.
8. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture.
9. Serve with remaining vinaigrette.