Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing

This elegant salad makes a great first course or a light lunch when served with crunchy French bread. Look for Meyer lemons all winter and through the early spring.

Yield: 4 Servings

Ingredients

Meyer lemon vinaigrette:

1 teaspoon kosher salt
1 teaspoon honey
1 clove garlic. pressed through a garlic press
1/3 cup fresh squeezed Meyer lemon juice (if you can't find Meyer lemons, substitute any other lemon plus 1/2 teaspoon of sugar) zest of one Meyer lemon
1/3 cup extra virgin olive oil

Shrimp:

28 small shrimp (51-60/lb size) about 8 ounces
1/2 teaspoon kosher salt fresh ground pepper
2 teaspoons olive oil

Salad:

2 1/2 ounces arugula (1/2 of a 5 ounce bag)
2 medium belgian endive, sliced crosswise into strips
1 avocado

Method

Preheat oven to 400 degrees.

Make the vinaigrette by whisking together the salt, honey, garlic, lemon juice, lemon peel and olive oil.

Peel and de-vein shrimp. In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes or until pink and cooked through.

Toss the salad with about a 1/4 cup of the vinaigrette. Divide salad greens onto four salad plates. Scoop out bits of avocado using a teaspoon and place with shrimp on top of the salad.

Pairing Suggestion

Pair with the Willowdale Sauvignon Blanc.

Estimated Prep Time: 5 minutes
Estimated Cooking Time: 15 minutes

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