APRON AND PANS - STRAWBERRY SALAD WITH GRILLED SHRIMP
Ingredients
Makes 4 servings
Salad:
2 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups strawberries (about 1 pt), hulled and sliced
2 oz crumbled goat cheese
3 tbsp pecans, toasted and chopped
2 small green onions, sliced
1 lb shrimp, cleaned and deveined
Dressing:
2 tbsp balsamic vinegar
1 tbsp honey mustard
1 tbsp olive oil
1 tbsp fresh chopped basil
Pinch of salt and freshly ground pepper
Preparation
Combine all salad ingredients (except shrimp) in a large bowl. Toss gently.
Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.
Grill the shrimp: Heat and oil on outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.
Divide salad among four plates. Arrange grilled shrimp on top.
Drizzle dressing over each and serve.
Makes 4 servings
Salad:
2 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups strawberries (about 1 pt), hulled and sliced
2 oz crumbled goat cheese
3 tbsp pecans, toasted and chopped
2 small green onions, sliced
1 lb shrimp, cleaned and deveined
Dressing:
2 tbsp balsamic vinegar
1 tbsp honey mustard
1 tbsp olive oil
1 tbsp fresh chopped basil
Pinch of salt and freshly ground pepper
Preparation
Combine all salad ingredients (except shrimp) in a large bowl. Toss gently.
Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.
Grill the shrimp: Heat and oil on outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.
Divide salad among four plates. Arrange grilled shrimp on top.
Drizzle dressing over each and serve.
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