Mostly healthy, ALL-DELICIOUS. This one, unfortunately, I made in a real hurry and didn’t measure out much of anything, so it’s written completely from memory and guesswork. It’s okay, though. I have faith that you can do this too. =) Makes 2 really big salads.

The Goods:
maple Syrup, 1/2 cup plus a extra as needed.
red wine vinegar, about 1 Tbsp… ish
extra virgin olive oil, as needed
salt, pepper to taste
1/2 lb bay scallops, patted dry
crumbled gorgonzola cheese
1 pear, cored and diced small
salad greens (I like organic spring mix, myself.)

The method:
Heat a tablespoon or so of oil in a skillet. (Since I’m rather paranoid, I used my trusty nonstick)
When oil is nice and hot, toss in scallops. Saute until just evenly browned.
Pour in 1/2 cup of maple syrup, lower heat, and simmer until scallops are cooked all the way through.
While scallops are simmering, build vinaigrette:
In a large bowl, combine 2-3 Tbsp maple syrup and 1 Tbsp red wine vinegar, whisk until well mixed. While continuing to whisk, slowly drizzle in olive oil (it won’t take more than 1/2 cup, I don’t think.) until you have a good-looking vinaigrette. Taste. Add more maple if you want it sweeter, add more vinegar if you want it tarter. Salt and Pepper to taste.
Once vinaigrette and scallops are done, assemble salad
Toss a couple big handfuls of salad greens into vinaigrette bowl and fold/toss until leaves are nicely coated with dressing. Divide greens onto plates.
Top with gorgonzola, raisins, pears, and scallops. If desired, drizzle a small amount of maple syrup over the top.

Yummy yum!