Red Leaf Lettuce with Marcona Almonds, Manchego, Grapes, Roasted Shrimp and a Balsamic Honey Vinaigrette

Red Leaf Lettuce with Marcona Almonds, Manchego, Grapes, Roasted Shrimp and a Balsamic Honey Vinaigrette

-2 Heads Baby Red Leaf Lettuce

-1 pound, Shrimp, peeled and deveined 21-25’s

-Extra Virgin Olive Oil

-Kosher Salt and Freshly Ground Black Pepper

-1 Tbsp. Chopped Chervil or Parsley

-1 Tbsp. Chopped Chives

-1 small bunch Green Grapes, rinsed and halved

-1/2 pint container of Marcona almonds very roughly chopped

-1 wedge Manchego Cheese (I like the 6 month one for this salad)

Dressing:

-Kosher Salt and Pepper

-Balsamic Vinegar (nice quality)

-Juice of 1 Lemon

-Honey

-1 clove Garlic, crushed or minced

-1 Tbsp. Shallot, finely minced

-Extra Virgin Olive Oil

-1 Tbsp Chives, chopped

-1 Tbsp Chervil or Parsley, chopped

Directions: Preheat oven to 425 degrees F.  Wash and spin lettuce dry.  Lay on dish towel to absorb residual moisture and set aside.  Rinse and drain shrimp and place in a large bowl.  Toss with a drizzle of olive oil, salt, pepper and herbs.  Place on a foil lined sheet pan and roast for about 5 minutes or until just done.  Remove from oven and set aside.  While shrimp is roasting, shave manchego with a vegetable peeler. 

Dressing: In a small bowl, whisk together first 6 ingredients.  Slowly drizzle in olive oil while rapidly whisking.  Taste and adjust for seasoning.  Whisk in Chives and Chervil.   

To Assemble:  Toss greens in a large bowl with a small amount of dressing, adding more if you need it.  Place on individual plates or in a large serving bowl.  Top with shaved Manchego, grape halves, Marcona almonds, shrimp and garnish with chive blossoms if you have any. 

I served this salad as first course with a basket of warm ciabatta bread and then served a main course of Grilled Lamb Rib Chops with Meyer Lemon and Herbs, Sauteed Eggplant with Cherry Tomatoes and Honey Roasted Heirloom Carrots. (In another post)