Earl'S Copycat West Coast Prawn Salad With Citrus Honey Vinaigrette

• CITRUS HONEY VINAIGRETTE:
• 1/4 cup canola oil
• 1 Tbl unseasoned rice vinegar
• 1 Tbl honey
• 1 Tbl fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp grainy mustard
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 2-3 dashes hot pepper sauce
• SALAD:
• 8 cups mixed greens
• 8 cups baby spinach
• 2 cups cooked, cooled quinoa (recipe below)
• 8-12 large strawberries, quartered
• 1 carrot, peeled and finely julienned into 1/16 x 3/4" pieces
• 1 avocado, peeled, pitted and cut into 1/2" cubes
• 1/2 cup crumbled feta cheese
• 1/2 cup candied pecans (recipe below)
• 2 Tbl finely minced cilantro
• 20-30 grilled prawns, preferably awesome British Columbia spot prawns(recipe below)
• favourite teriyaki, BBQ sauce or rub, to taste

1. CITRUS HONEY VINAIGRETTE (may be prepared and chilled up to 1 week ahead):
2. Combine ingredients in a small food processor or use an hand immersion blender; process until mustard is in tiny pieces. Chill until serving
3. QUINOA (may be prepared and chilled up to 2 days ahead):
4. 1/2 cup raw quinoa
5. Wash quinoa in 4-5 changes of cold water until water runs clear, gently rubbing grains and letting them settle before pouring off water. Bring a pot of salted water to a boil; add quinoa and gently boil for 10 minutes; drain and rinse under cold water.
6. CANDIED PECANS(may be prepared 2 days ahead and stored at room temperature; excess makes a great snack):
7. 1 1/2 tsp egg white
8. 1/2 tsp water
9. 1 cup pecan halves or pieces
10. 1/4 cup sugar
11. 1/4 tsp kosher salt
12. Preheat oven to 275 degrees. Line a small baking sheet with parchment paper. Beat egg white and water together; stir in pecans then sugar and salt (it will seem like too much sugar but it isn't). Spread on baking sheet and bake 45-55 minutes, stirring every 10 minutes.
13. GRILLED PRAWNS (best prepared just before serving):
14. Preheat clean grill to high; oil grates just before cooking. Toss prawns with enough favourite teriyaki, BBQ sauce or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through.
15. SALAD:
16. Combine all ingredients except prawns in a large bowl; toss with enough Citrus Honey Vinagrette to coat. Divide between 4 large plates and top with grilled prawns.

honey vinaigrette, canola oil, tbl, tbl honey, tbl fresh lemon juice, lemon zest, mustard, grainy mustard, kosher salt, white pepper, pepper sauce, salad, mixed greens, baby spinach, quinoa, strawberries, carrot, avocado, feta cheese, candied pecans, tbl, prawns, favourite teriyaki

Taken from www.epicurious.com/recipes/member/views/earls-copycat-west-coast-prawn-salad-with-citrus-honey-vinaigrette-50072117 (may not work)