Spinach and Shrimp Salad with Raspberry Vinaigrette
Satisfying enough for an entre with a beautiful blend of flavors and textures.
For the Raspberry Vinaigrette
- 1 1/2 cups Raspberries, fresh or frozen
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Rice Wine Vinegar Or vinegar of your choice.
- 2 Tbsp. Onion, diced Or shallot, or leek.
- 1 tsp. Dijon mustard
- 1 Pinch Sugar
- 1/4 tsp. Salt
- Freshly ground black pepper, to taste
For the Spinach and Shrimp Salad
- 2 Handfuls Spinach per serving; about 2 cups
- 1 Pear Julienned; 1/2 pear per serving
- 4 Tbsp. Pine nuts, toasted; 2 Tbsp. per serving
- 2 Strips Bacon, very crispy; 1 piece per serving
- 10 Shrimp, lightly sauted; 5 per serving
TO MAKE THE RASPBERRY VINAIGRETTE: Saute the onions with 1 Tbsp. olive oil from what you will add to the vinaigrette, (or use the bacon fat depending on what order you put this salad together) for 3 to 4 minutes in a heavy bottomed skillet, such as cast iron, until just translucent. Do not brown.
Add all ingredients to a mini-food processor and blend until very smooth.
Remove and set aside until ready to dress the salad. This dressing keeps well in the fridge for a week.
TO MAKE THE SPINACH AND SHRIMP SALAD
Wash and stem the spinach. Remove any weeds from the spinach.
Toast the pine nuts in a dry cast iron skillet. Remove from the pan and set aside.
Crisp up the bacon in the same pan. Remove the bacon, but do not remove the fat. Cut the bacon into 1/2 inch pieces.
Salt and pepper the shrimp. In the same pan, cook the shrimp until just pink, over medium high heat; about 3 minutes per side.
ASSEMBLE THE SALAD: Add 2 cups fresh spinach leaves to each plate. Add 1/2 Julienned pear to each salad. Next, add the bacon and browned pine nuts. Top with the shrimp and dress the salad with the Raspberry Vinaigrette. Garnish with 3 raspberries.