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Ingredientes
- 1/3 c. walnut halves toasted
- 1/4 c. apple cider vinegar
- 1/2 c. sugar
- 1/4 c. orange juice
- 8 ounce assorted greens
- 2 Tbsp. extra virgin olive oil salt and pepper to taste
- 1/4 lb Blue cheese crumbled
- 2 lb tomatoes sliced in wedges assorted varieties, I used grape, yellow and cherry tomatoes
- 1/4 c. chopped shallots
- 1/2 c. fresh tarragon leaves
- 2 med Navel oranges segmented
- 2 Tbsp. extra virgin olive oil salt and pepper to taste
- 1 Tbsp. minced fresh chervil optional
- 3 x jumbo shrimp per person
Direcciones
- Preheat oven to 350 degrees. Arrange walnut halves on a baking sheet and bake till lightly golden brown, about 5 to 7 min. Let cold completely. To make the gastrique, in a small non-reactive saucepan combine the vinegar, sugar and orange juice, bring to a boil and cook till it's a syrup consistency, about 5 - 10 min. Let cold completely in a heat-resistant glass bowl. You will have about 1/3 c..
- Cook shrimp however you like them; I sauteed mine with a little garlic and butter.
- In a large bowl toss salad greens with extra virgin olive oil and salt and pepper and mound on a serving platter. In a large bowl combine the Blue cheese, tomatoes, shallots, tarragon, orange segments, extra virgin olive oil and salt and pepper, and toss together. Arrange on top of the greens. Drizzle with the gastrique and then sprinkle with toasted walnuts and minced chervil. Arrange shrimp on top and serve. The dish serves four and you should serve immediately.
- Susan Says: I thought if this served 4 as a salad, it would serve 2 nicely for a main dish. It makes alot! We couldn't eat it all. It doesn't hold, so only make what you can eat at one time.
- NOTES :This recipe was inspired by Emeril Lagasse's Arugula Salad recipe which I saw on GMA this morning. I made a few changes and came up with the following:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1474g | |
| Calories 1511 | |
| Calories from Fat 722 | 48% |
| Total Fat 82.02g | 103% |
| Saturated Fat 27.45g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 5198mg | 217% |
| Potassium 3265mg | 93% |
| Total Carbs 167.36g | 45% |
| Dietary Fiber 20.0g | 67% |
| Sugars 129.32g | 86% |
| Protein 45.23g | 72% |
