smoked mozzarella salad with sundried tomato vinagrette

By milly1362

Ingredients

• for Dressing:
• 1 lb of shrimp
• 4 oz of shredded smoked mozzarella
• 4 cups of mesclin lettuce
• 1 small shallot – minced
• 1/2 cup of olive oil
• 3 Tbsp Champagne Vinegar (i used white wine vinegar)
• 1 oz of sun dried tomatoes – finely chopped
• 1 tsp black pepper
• salt to taste.

Preparation

Step 1

In your food processor, pulse the shallot, vinegar, and sundried tomatoes, till they become “pasty” and while the processor is on low, slowly pour in the olive oil until the dressing reaches the consistency that you desire. I like mine thick.

Now that you have your dressing, we can begin assembling the salad.

With you cleaned, shelled, and deveined shrimp, drizzle some olive oil, season with sea salt and cracked black pepper and place and place on a screaming hot pan to grill. I use a stovetop grill pan. Cook for 1-2 minutes on each side. Over cooked shrimp is the worst. Good rule of thumb: if the shrimp curls into a letter “C” its cooked… if you see a letter “O” its Overcooked. Once the shrimp are cooked, set them aside to slightly cool.

Add your greens to a large bowl and sprinkle smoked mozzarella on top. Add your dressing and lightly toss the salad to coat the lettuce. Serve salad onto desired plate and garnish with grilled shrimp.

Enjoy!