Ensalada verde con gambas, remolacha, pacanas glaseadas y queso de cabra

Ingredientes

• For the Salad
• 6 cups spring mix lettuces
• 12 large shrimp (, shelled and deveined with tails removed)
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 lemon
• 1 package DeLallo Tangy Salad Savors (, marinated beets, sweet pecans and goat cheese)
• or
• 1/2 cup marinated beets
• 1/4 cup glazed pecans
• 2 tablespoons goat cheese
• For the Dressing
• 1/3 cup extra virgin olive oil
• 2 teaspoons dijon mustard
• 1 teaspoon honey or sugar
• 2 tablespoons golden balsamic vinegar
• 1 tablespoon minced shallots

Preparación

1. 1

   Heat a large skillet over medium high heat. In a small bowl, add the shrimp and drizzle with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Cook the shrimp for 2-3 minutes undisturbed on each side or until golden. Transfer to a bowl and squeeze the lemon over the shrimp and toss.

2. 2

   Place the lettuces in a large bowl and top with the shrimp, beets, glazed pecans and sprinkle with the goat cheese. Drizzle with the dressing and serve.

3. 3

   For the Dressing

4. 4

   Add all of the ingredients to a bowl or a small jar fitted with a lid. Whisk well or shake well. Store in the refrigerator until ready to use.