Joomag
Jan 242013
 

Ingredients

For the vinaigrette

3 tbsp grapefruit juice
3 tbsp olive oil
2 tbsp maple syrup
juice of half a lemon
salt and pepper
16 shrimps (size 20/26), peeled and deveined
2 tbsp olive oil
a few leaves of fresh basil, minced
4 round slices of chèvre (goat cheese) 1/4 in. thick
4 cups mesclun or spring greens

For garnish

1 orange, peeled and segmented
1 grapefruit, peeled and segmented

Method

Put all vinaigrette ingredients in small tightly lidded container; close container and shake vigorously. Set aside. Put shrimps on small cookie sheet, brush with olive oil and sprinkle with basil. Place cheese rounds in an ovenproof dish. Dab each round with olive oil and sprinkle with basil. Put both the shrimps and the cheese under the broiler for 2 to 4 minutes. Arrange the mesclun on 4 plates and surround with shrimps. Put one round of cheese on each salad, coat with vinaigrette and garnish with orange and grapefruit segments.

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