How to make Orange, Dijon mustard vinaigrette salad with blackened shrimp

Sometimes a perfect summer salad is not complete without fruit of one type or another. This salad has fresh orange juice in the vinaigrette as well as orange segments in the salad. I have had to delicately balanced the vinaigrettes flavors because orange and vinegar are both acidic. I hope you enjoy the result. Recipe makes about 2 cups vinaigrette. Enjoy

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 cup white wine vinegar
• 1 cup canola oil
• 1/2 cup freshly squeezed orange juice, about 3 oranges
• plus 2 oranges for segments and zest about 1 per 2 salads
• 2 tsp honey
• 2 tsp Dijon mustard
• 1 red onion
• 2 romaine lettuce heads
• 1/4 lb grape or cherry tomatoes
• about 24 large raw shrimp, peeled, deveined, tail on
• 1 Tbs blackened seasoning
• butter
• salt

1. To make the vinaigrette, pore the orange juice, vinegar, mustard and honey into a bowl, zest 1 orange and add. whisk the mixture, now whisk in the canola oil until emulsified. Add a pinch of salt, stir and taste. Add more salt if preferred.

2. Wash, spin and shred the lettuce, add to a large bowl. Thinly slice the onion and add with grape tomatoes. Peel two oranges completely removing the pith, following the segments of the orange, slice out the segments and add to the salad.

3. Heat a sauté pan to medium high, add a little oil and butter. toss the shrimp with blackened seasoning and a pinch of salt. Working in batches sauté the shrimp about 1-2 minutes each side.

4. Add vinaigrette to salad and toss. Arrange the salad on the plate with shrimp and serve.
   Bon appetit!

Tips & Warnings

• The salad dressing will keep for weeks in the refrigerator, just whisk or shake to re-emulsifie before using