Florida Heritage Foods

recipe

Mixed Greens with Peaches, Grilled Endive, Seared Shrimp and Pomegranate-Soy Vinaigrette

Serves 2

What you’ll need:

Pomegranate-Soy Vinaigrette

  • 1 small shallot, minced
  • 1/4 cup pomegranate juice
  • 1 tablespoon soy sauce
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 1 tablespoon walnut oil
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper, to taste

Grilled Endive and Shrimp

  • Olive oil, for brushing
  • 1 head Belgian endive, cut in half lengthwise
  • 4 jumbo wild-caught American shrimp

Salad

  • 5 ounces mixed salad greens (about 4 cups)
  • 1/4 cup pomegranate-soy vinaigrette
  • 2 tablespoons candied or toasted walnuts
  • 2 tablespoons pomegranate seeds
  • 1/4 cup blueberries
  • 2 tablespoons crumbled blue cheese
  • 1 Arcadia peach, sliced

Instructions:

MAKE THE VINAIGRETTE

Whisk together shallot, pomegranate juice, soy sauce, vinegar, walnut oil, olive oil, honey, Dijon, salt, and pepper in a large bowl. Set aside.

GRILLED THE ENDIVE AND SHRIMP

1 Brush endive and shrimp with olive oil. Preheat an outdoor grill or grill pan to high heat.

2 Place endive on grill cut-side down and sear until it begins to wilt. Continue cooking until charred. Remove endive from grill. Add shrimp to grill and cook until firm and pink, about 2 minutes per side.

ASSEMBLE THE SALAD

1 Toss mixed greens with vinaigrette. Add walnuts, pomegranate seeds, and blue cheese and toss again.

2 Mound salad on 2 serving plates. Top with peach slices, half of endive, and 2 shrimp for each serving.

 

Recipe adapted from Coconuts and Collards: Recipes and stories from  Puerto Rico to the Deep South by Von Diaz. University Press of Florida(2018)

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