Recipe - Grilled Rosemary Garlic Shrimp

1 Head chicory; pulled apart
12 Leaves of rocket; or 1 head
of gem
; lettuce
6 ounce Fresh sunripened tomatoes;
skinned, deseeded
; and minced
2 ounce Sundried tomatoes; chopped
2 Radicchio; cut into wedges
2 ounce Walnut pieces
4 ounce Goats' cheese; crumbled or
2oz /
; 50g freshly grated
Parmesan cheese; (both
optional)
Fine sea salt and freshly
ground black
; pepper

VINAIGRETTE
3 Garlic cloves; crushed
1 tablespoon Wholegrain mustard
2 tablespoon Sherry vinegar
6 tablespoon Extra virgin olive oil
1 tablespoon Chopped fresh parsley
1 tablespoon Snipped fresh chives
1 teaspoon Chopped fresh tarragon
Fine sea salt and freshly
ground black
; pepper

1. Make the vinaigrette dressing well in advance, to allow the flavours to
mingle, by combining the ingredients thoroughly.

2. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl

3. Toss the radicchio in half of the vinaigrene dressing and pop it under a
preheated grill with the walnuts, until it is browning around the edge.

4. Add to the rest of the salad and sprinkle with the remaining vinaigrette
and the cheese. Season to taste and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.