Spring Harvest Salad with Creole Mustard Vinaigrette
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
Vinaigrette
  • 4 tablespoons white wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon honey
  • 2 tablespoons Creole mustard or coarse grain mustard
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
Salad
  • 2 dozen medium Louisiana Gulf shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 cups loosely packed spring mix salad greens
  • 2 large ripe red tomatoes, sliced
  • 2 large ripe yellow tomatoes, sliced
  • 1 medium red onion, peeled and sliced into rings
  • 1 cup thinly sliced radish
  • 1 cup loosely packed fresh dill fronds
  • ½ cup loosely packed alfalfa sprouts
  • 1 cup loosely packed basil leaves, stems removed
  • 1 dozen small primrose flowers or any colorful edible flower
  • 1 (14-ounce) jar mild whole piquanté peppers, such as Peppadew
  • 1 (8-ounce) package soft goat cheese
Instructions
Vinaigrette
  1. In a small mixing bowl, add the vinegar, lemon juice, and honey along with the mustard. While whisking, drizzle olive oil into the container until it begins to emulsify. Season to taste with salt and black pepper. Cover and refrigerate.
Salad
  1. In a mixing bowl, add the shrimp and lightly sprinkle with salt and pepper. In a large skillet over medium-high heat, add the olive oil. Once sizzling, add the shrimp and sauté just until they turn pink, 5 to 8 minutes. Remove and keep warm.
  2. In a large mixing bowl, add the salad greens. Toss with just enough of the vinaigrette to coat the leaves. On a large platter, add the salad mixture.
  3. Begin building the salad by evenly distributing the tomatoes, onions, and radish. Sprinkle the dill fronds and alfalfa sprouts over the salad. Place the basil leaves and flowers in various places on the salad.
  4. Remove the peppers; fill each with a portion of the goat cheese by stuffing it into the cavity; and place strategically around the salad platter.
  5. Lightly drizzle the platter with the dressing. Season with a sprinkle of kosher salt and a couple of grinds of black pepper.
  6. For serving, I recommend presenting the platter in the center of the table with individual plates and the remaining vinaigrette on the side so guests can spoon over as much as they like.
Recipe by Acadiana Table at https://acadianatable.com/?p=28296