Prep time: 20 minutes
Serves 2 as a main course, 4 as a side dish
Mixed greens, 1-2 cups per person I used a “spicy” greens mix from one of my favorite farmers (Hutten family farm)
1 small bunch of arugula
½ sweet red pepper, julienned
Small handful of fresh mint leaves, torn
Some green tops of green garlic
8 leftover boiled new potatoes (this time tossed with green garlic & butter the night before)
8-10 large shrimp, tossed with 1 tsp Creole seasoning (or your favorite spicy rub)
Handful of toasted homemade croutons (this time tossed with olive oil, crushed garlic and chopped fresh herbs from my window sill – thyme, baby rosemary, oregano & basil leaves)
½ cup crumbled Dragon’s Breath Blue Cheese (or some other mild blue)
¼ cup extra virgin olive oil
2-3 tbsp champagne vinegar
Juice of ½ small lime
1 heaping tsp honey Dijon mustard
1 small clove garlic, crushed
1 tsp honey
Freshly ground black pepper to taste
1. Whisk all the dressing ingredients together in a small bowl and taste for seasoning.
2. In a medium skillet, over medium high heat, toast the croutons for 5 minutes or until golden. Remove croutons to cool on a plate. Using the same skillet, sauté the seasoned shrimp until they turn pink (3 minutes or so). Remove them to a plate to cool as well. Again, in the skillet, heat the potatoes until they crisp (2-3 minutes). Allow them to cool before adding to the salad.
3. Place all the greens, cheese and red pepper in a serving bowl. Once the shrimp, croutons & potatoes have cooled (5 minutes or less), add them to the salad. Toss with the dressing and serve.