Warm Shrimp and Fennel Salad with Mandarins

taste.com.au
serves 4
Ingredients

• 1 tsp Dijon mustard
• 2 tsp Pure Honey
• 1 tbsp Italian red wine vinegar
• 4 tbsp extra virgin olive oil
• 1 lb shrimp, peeled and deveined, tails intact
• 3 mandarins, zested, segmented and juiced
• 4 cups spinach leaves
• 1 fennel bulb, very thinly sliced with a mandolin or a sharp knife
• 1/2 medium red onion, thinly sliced
• 1/2 cucumber, peeled and seeded, cut diagonally into thin slices

Preparation
1)  Whisk the mustard , honey and vinegar together in a medium mixing bowl.
2)  Slowly drizzle in 3 tablespoons of the oil while whisking continuously until fully blended. Season to taste with salt and pepper.
3)  Heat a large frying pan over medium high heat and add the remaining tablespoon of oil to the hot pan.
4)  Season the shrimp lightly with salt and pepper, toss with the mandarin zest and cook for 3 to 4 minutes or until just cooked through.
5)  Add the mandarin juice to the pan, allow the juice to glaze the prawns and remove the prawns to a plate.
6)  Toss the mandarin segments, spinach , fennel , onion , and cucumber in a large mixing bowl with enough of the dressing to coat.
7)  Season to taste with salt and pepper and mound the salad onto the center of 4 serving plates.
8) Top each salad with the cooked prawns and drizzle any remaining vinaigrette over the prawns and serve.
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