Fennel & Chicory Sea Bass Salad

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2 1/2 pieces Chilean sea bass (reserved from Master Recipe), flaked

into large pieces

3 tablespoons mayonnaise

6 large scallions, trimmed, chopped

1/2 lemon

Salt and freshly ground pepper to taste

1 yellow bell pepper, cut into medium dice

1 1/4 cups diced ( 1/4-inch pieces) fennel

1/2 pint Sweet 100 tomatoes, halved

2 hearts chicory lettuce (yellow and light green only), cut into bite-size pieces

2 teaspoons balsamic vinegar

1 teaspoon red wine vinegar

2 tablespoons olive oil

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