Shrimp and Spring Vegetable Salad

• 1 lb cooked shrimp
• 1 head romaine lettuce
• 1 head radicchio
• 5 radishes, thinly sliced
• 12 cup edamame
• 12 cup fresh English pea
• 12 small cherry tomatoes, cut in half
• 2 tablespoons mint, chopped
• 2 tablespoons basil, chopped
• 4 pieces center cut bacon or 4 pieces turkey bacon, cooked until crisp
• 2 ounces goat cheese, crumbled
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon finely minced shallot
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons finely chopped fresh tarragon
• 1 teaspoon honey
• salt & pepper

1. First, make the dressing so the flavors will meld.
2. Pour the Sherry vinegar into a small bowl, add the lemon juice and zest, finely chopped shallots, honey, Dijon mustard, and chopped tarragon.
3. If you dont have sherry vinegar, any wine-based vinegar will do (Champagne vinegar would be lovely too).
4. Then, slowly drizzle in the olive oil while you whisk, so the dressing emulsifies.
5. Season to taste with salt and pepper and set aside.
6. Now, move onto the salad.
7. I buy the shrimp pre-cooked, but you could steam or poach raw ones if you prefer and allow them to cool.
8. You can also buy the bacon pre-cooked, but I prefer to cook about 4 slices of center-cut bacon, which has less fat and calories than regular bacon, but with all the flavor.
9. Feel free to cook more and use the rest for bacon turkey BBQ cheeseburgers later in the week (thats my plan!).
10. Again, you can use turkey bacon for an even more health-conscious approach to the dish, just be sure its cooked crisply.
11. Once cooled, crumble it up.
12. Rinse, spin and dry the romaine and radicchio well.
13. I use a whole head of both, chopped and then torn into small pieces.
14. Put the prepped greens into a salad bowl, add the torn herbs, and toss with most of the dressing, seasoning a bit with good sea salt and freshly ground pepper.
15. Then, add the peas, shelled edamame, thinly sliced radishes, crumbled bacon, crumbled goat cheese, and halved cherry tomatoes.
16. Toss salad lightly and dish up into individual serving bowls or plates.
17. Top each serving with shrimp and drizzle the remaining vinaigrette over the shrimp.
18. This whole meal will take less than 15 minutes and gives you at least 2 servings of vegetables, lean protein from the shrimp and edamame, and tons of fiber.
19. Enjoy!
20. One more thing: heres a note about the edamame and peas.
21. You can often find cooked, shelled edamame (soybeans) in the produce section of higher end grocers.
22. If not, dont sweat it.
23. You can use frozen, thawed shelled edamame.
24. Its the same with the peas.
25. If fresh English peas are available, great, but if not, dont hesitate to use frozen peas, or pea shoots if you can find them.
26. If asparagus is in season, throw that in too!
27. Just blanch it for 2 minutes in salted, boiling water and then shock it in an ice bath.
28. Enjoy this quick, fabulous springtime meal tonight!

shrimp, romaine lettuce, head radicchio, radishes, edamame, english pea, tomatoes, mint, basil, center, goat cheese, extra virgin olive oil, sherry wine vinegar, mustard, shallot, lemon juice, lemon zest, tarragon, honey, salt

Taken from www.food.com/recipe/shrimp-and-spring-vegetable-salad-453577 (may not work)