Fish Skewers with Tarragon Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
2 T minced shallots
1 T chopped fresh tarragon
1 T Dijon mustard
1 pound cubed tuna, monkfish, halibut, shrimp and/or scallops
Whisk together olive oil, vinegar, shallots, tarragon and mustard; season with salt and pepper. Toss half of vinaigrette with seafood; marinate 15 minutes at room temperature. Thread onto skewers; grill until just cooked through, 5 minutes. Toss remaining vinaigrette with salad greens. Serve skewers immediately atop the greens.