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Sonoma Shrimp Salad


"Shrimp and asparagus are tossed with salad greens and thinly sliced pears in a garlicky Dijon and balsamic dressing perfect for wave 2."
Original recipe yield: 4 servings.
Prep Time:
25 Minutes
Cook Time:
4 Hours
Ready In:
4 Hours 25 Minutes
Servings:
4

INGREDIENTS:

  • 2 tablespoons dried tomato pieces (not oil-packed)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons Dijon-style mustard
  • 2 cloves garlic, minced
  • 1/8 teaspoon pepper
  • 12 ounces fresh or frozen peeled and deveined shrimp
  • 4 cups water
  • 1 garlic clove
  • 8 ounces asparagus, cut into 2-inch lengths
  • 6 cups torn mixed salad greens
  • 2 medium pears, thinly sliced

DIRECTIONS:

  1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes. Drain.
  2. For dressing, in a screw-top jar combine tomato pieces, vinegar, the extra-virgin olive oil, basil, mustard, the 2 garlic cloves, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours.
  3. Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic. Rinse shrimp under cold running water; drain well. Cover and chill for 4 to 24 hours.
  4. To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.