Grilled Mixed-Seafood Salad

Shallot-Thyme Vinaigrette

• 1/2 cup olive or vegetable oil
• 1/4 cup balsamic vinegar
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1/4 teaspoon salt

Salad

• 1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
• 12 uncooked large shrimp, peeled and deveined
• 1 medium fennel bulb, cut crosswise into 6 slices
• 10 leaves romaine lettuce, coarsely shredded
• 1 small bunch arugula, torn into bite-size pieces
• 1 can (14 oz) artichoke hearts, drained
• 1/2 small red onion, thinly sliced
• 12 cherry tomatoes
• 12 kalamata or pitted ripe olives