Octopus and Scallop Salad with Spicy Mustard Vin

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2 oz Octopus, cooked and sliced
3 piece large scallops,cooked and sliced in half round
1 cup Mixed salad greens, seasonal
2 tbl Mustard vinaigrette
4 sprg fresh chives
Cayenne pepper
Mustard Vinaigrette:
1/2 cup Salad oil
1/4 cup Cider vinegar
1 x Egg yolk
2 tbl Mustard
1 oz Hot water
1/2 oz Lemon juice
Tabasco sauce
Salt, to taste
Mustard Vinaigrette: Whip all ingredients together, except salad oil.
Slowly add salad oil until dressing is of a creamy texture, adjust seasoning.
Arrange salad leaves, sliced octopus and scallops on platter.
Dress seafood lightly with mustard dressing. Sprinkle cayenne pepper over salad and garnish with fresh chives.
Yield: 2