Legal Seafood Blue Cheese Salad with Shrimp
-Crumbled Blue Cheese Dressing Ingredients:
- 1/2 cup olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp fine-diced red onion
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- 1/2 tsp chopped garlic
- Pinch kosher salt
- Pinch dried green peppercorns, crushed
- 2 Tbsp chopped parsley
- 1/2 cup crumbled blue cheese
Salad with Shrimp Ingredients:
- 6 Belgian endive, cleaned and cored, but leave intact
- 9 cups coarse-chopped frisee lettuce
- 6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
- 6 oz (1 1/2 cups) blue cheese, cut into 1/2-inch squares
- 1 1/2 cups toasted walnuts
- 24 medium to large (26 to 30 count) cooked and peeled shrimp
Preparation:
To toast walnuts: Preheat oven to 350° F. Spread nuts in a pie pan. Bake 10 to 12 minutes, or until fragrant and just beginning to take on color.
To make dressing: In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese. Refrigerate at least 2 hours and stir well before using.
To make salad: Cut endive diagonally into slices about 3/4-inch thick. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp.
Makes: 6Source:
Submitted by: Recipe Group Member
Date:
