Mixed salad with warm shrimps

Ingredients for 2 servings:

• 1 romaine lettuce
• 200 g cocktail tomatoes
• 2 shallots or small onions
• ½ cucumber(s)
• 50 g pine nuts
• 3 slice(s) toast bread, diced
• 250 g shrimps or prawns
• 2 tbsp mustard
• 2 tbsp honey
• 40 ml white wine
• 50 ml cream
• 100 ml rapeseed oil, or sunflower oil or olive oil
• 3 cloves garlic
• 1 tsp, leveled vegetable broth
• 40 ml balsamic vinegar
• salt and pepper
• e.g. lemon juice
• n. B. Herbs of Provence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with honey-mustard-balsamic dressing and topping

For the salad: Wash and chop the romaine lettuce, cherry tomatoes, shallots, and cucumber. Place in a bowl and mix. For the dressing: Combine 100ml oil, 2 tbsp honey, 2 tbsp mustard, 40ml white wine, 40ml balsamic vinegar, and 50ml cream in a bowl and whisk to combine. Add the vegetable stock and squeeze the garlic clove, then mix well. Season with salt and pepper. For the topping: Toast the pine nuts in a pan without oil until lightly browned, then add to a bowl. For the croutons, heat the oil in a pan, peel and crush the garlic. Briefly fry in the pan. Then add the bread cubes and fry until crispy. Finally (after they have cooled), remove any remaining garlic from the pan. Finally, fry the shrimp or prawns in olive oil, season with pepper, salt, and Provençal herbs, and deglaze with lemon juice. Serving: First, make a bed of mixed greens, then add warm shrimp or prawns on top, then drizzle with the dressing. Finally, top with pine nuts and croutons. Serve with a ciabatta or baguette.