Apple Salad with Littleneck Clams and Scallops

Instructions:

1. Prepare the Dressing:
   In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
2. Cook the Clams:
   In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the Littleneck clams and 2 tablespoons of water. Cover and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open. Remove the clams from the skillet and set aside to cool slightly.
3. Cook the Scallops:
   In the same skillet, add a little more olive oil if needed. Season the scallops with salt and pepper, then sear them in the skillet for 2-3 minutes on each side, until they are golden brown and cooked through. Remove from heat and set aside.
4. Prepare the Salad:
   In a large bowl, toss the mixed greens, sliced apples, fennel, red onion, and halved cherry tomatoes with the lemon juice to prevent the apples from browning.
5. Assemble the Salad:
   Arrange the salad mixture on a serving platter or individual plates. Top with the cooked Littleneck clams and seared scallops.
6. Dress the Salad:
   Drizzle the prepared dressing over the salad. Gently toss to combine.
7. Serve:
   Serve the salad immediately, garnishing with additional lemon juice or fresh herbs if desired.