MIXED GREEN SALAD WITH SHRIMP & MUSHROOMS

By jarren

Ingredients

• 3 tbsp raspberry vinegar
• 3 tbsp minced fresh tarragon
• 2 tbsp minced shallot
• 2/3 cups plus 2 tbsp extra-virgin olive oil
• 12 oz assorted wild mushrooms (such as crimini & stemmed shitake), sliced
• 1/2 lb cooked deveined large shrimp
• 4 cups mixed baby greens
• 1 cup watercress
• 1/2 head radicchio, torn into bite-size pieces
• 1/4 cup pumpkin seeds
• 4 oz crumbled Chevre
• 1/2 lemon
• Seasoned salt
• Lemon Pepper

Preparation

Step 1

Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper (can be made 1 day ahead). Cover and chill. Bring to room temperature and re-whisk before using.

Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Add mushrooms and saute until tender, about 10 minutes. Season to taste with salt and pepper. Squeeze 1 tbsp lemon juice over mushrooms. Heat remaining 1 tbsp oil in skillet, add shrimp and cook about 1 minute per side to lightly brown. Season shrimp with seasoned salt and lemon pepper. Cool.

Combine all but vinaigrette in salad bowl. Toss to coat.