Legal Seafood Blue Cheese Salad with Shrimp

Yield: 6 servings

Ingredients

Crumbled Blue Cheese Dressing

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fine-diced red onion
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon chopped garlic
• Pinch kosher salt
• Pinch dried green peppercorns, crushed
• 2 tablespoons chopped parsley
• 1/2 cup crumbled blue cheese

Salad with Shrimp

• 6 Belgian endive, cleaned and cored, but leave intact
• 9 cups coarse-chopped frisee lettuce
• 6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
• 6 ounces (1 1/2 cups) blue cheese, cut into 1/2-inch squares
• 1 1/2 cups toasted walnuts
• 24 medium to large (26 to 30 count) cooked and peeled shrimp

Instructions

1. Heat oven to 350 degrees F. Spread walnuts in a pie pan. Bake for 10 to 12 minutes, or until fragrant and just beginning to take on color.

Dressing

1. In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese.
2. Refrigerate for at least 2 hours and stir well before using.

Salad with Shrimp

1. Cut endive diagonally into slices about 3/4-inch thick.
2. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly.
3. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp.

Nutrition

Per serving: 698 calories, 64 percent calories from fat, 48 grams protein, 19 grams carbohydrates, 9 grams total fiber, 50 grams total fat, 11 grams saturated fat, 306 milligrams cholesterol, 931 milligrams sodium

Attribution

Posted by GayleL at Recipe Goldmine 8:51:26am 5/7/03

Source: sun-sentinel.com - posted March 27 2003