Recipe - Warm Prawn Bacon And Mushroom Salad

DRESSING
1 teaspoon Dijon mustard
1 tablespoon White wine vinegar
75 ml Each of walnut oil and olive
oil; (3fl oz)
Salt and pepper

SALAD
175 g Unsmoked streaky bacon;
(6oz)
45 ml Oil; (1 1/2fl oz)
75 g Walnuts; roughly broken (2
; 1/2oz)
125 g Shallots; peeled and cut or sliced up
; (4oz)
2 Crushed garlic cloves
450 g Raw prawns; peeled (1lb)
250 g Mixed salad leaves; frisee,
radicchio
; etc (9oz)
Snipped chives to garnish
225 g Browncap or chestnut
mushrooms; thickly cut or sliced up
; (9oz)
60 ml Brandy; (2fl oz)

Dressing whisk together the seasoning, mustard, vinegar and oils in a
small bowl. Set aside.

For the salad: Fry the bacon, stirring for 5 minutes. Add the walnuts and
cook for 23 minutes until crisp. Drain and set aside. Heat the oil in a
wipedout pan, add the shallots and cook, stirring all the time, for 5
minutes. Add garnish and mushrooms and fry for 12 minutes. Add the brandy
and reduce for 12 minutes, or until syrupy. Add the prawns and stir fry
over a high heat for 2 minutes or until pink. Add bacon.

Toss the salad leaves and arrange on plates. Add remaining dressing to
prawn mixture and spoon on top of the salad. Garnish with chives.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.