Mello's salad with shrimp and mustard vinaigrette

Ingredients for 2 servings:

• 150 g mixed salad
• 200 g cherry tomatoes, halved
• 1 large orange(s), filleted
• 2 tbsp pine nuts, roasted
• 4 tbsp Parmesan, freshly grated
• 125 g raspberries, fresh
• 250 g shrimp(s)
• 2 spring onions
• 1 garlic clove(s)
• 1 shot of white wine
• 2 shots of Asian sauce, sweet and spicy
• salt and pepper
• some oil for frying
• 1 small onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar, lighter
• 3 tsp honey mustard
• 1 tsp honey
• salt and pepper
• ¼ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

summery, fruity, delicious

Finely dice the onion, mince the garlic, and mix both with the oil, balsamic vinegar, honey mustard, honey, and finely chopped parsley. Season the vinaigrette with salt and pepper. Wash the lettuce and toss it with the vinaigrette. Arrange the dressed salad on deep plates. Halve the cherry tomatoes, fillet the orange, roast the pine nuts without oil, and scatter them over the salad. Wash the shrimp and fry them in oil for about 2-4 minutes. Meanwhile, slice the spring onions into rings, mince the garlic clove, add both to the shrimp, and season with salt and pepper. Then deglaze the shrimp with white wine, add the Asian sauce, and let it thicken briefly. Place the cooked shrimp on the plate and sprinkle with grated Parmesan cheese. Finally, scatter the fresh raspberries on top.