12 January, 2015
Fennel and Spinach Salad with Shrimp and Balsamic Mustard VinaigretteComments : 11 Posted in : Main Dish, Shrimp on by : Cook Plate Fork Tags: Bacon, Balsamic vinegar, Black pepper, Blue cheese, Brussels Sprout, Color, Condiment, Cook With Tofu, Department store, Diet food, Dijon style mustard, Mustard (condiment), Mustard Vinaigrette, prepared mustard, pungent flavor, Symphony Cherry Tomatoes
Mustard has a sharp, hot, pungent flavor. Over time though, the heat of prepared mustard can dissipate, because of the chemical compounds coming in contact with oxygen after they have been crushed.
As a prepared condiment, mustard could contain ingredients like salt, sour vinegar, and sweet flavors. Turmeric is most often added mainly to give mustard its yellow color.
Because of its antibacterial properties, mustard will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose its flavor, or turn brown from oxidation. Just stir in a tiny amount of wine or vinegar to help improve dried out mustard.
Dijon style mustard with the addition of wine, was first developed in Dijon, France.
Now for our featured recipe:
Fennel and Spinach Salad with Shrimp and Balsamic Mustard Vinaigrette
3 slices center-cut bacon
1 pound jumbo shrimp, peeled and de-veined (recommended not to use farm grown shrimp, as it contains more cholesterol, than its wild caught counter part)
2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 cup grape tomatoes, halved (when making this in the summer, you can use Symphony Cherry Tomatoes, as they come in a variety of colors)
½ cup thinly sliced red onion
1 (9-ounce) package fresh baby spinach
2 tablespoons finely chopped shallots
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (we like to use infused balsamic vinegar, our favorite is balsamic infused with pomegranate)
1 teaspoon Dijon mustard (if possible get the Dijon that has some whole seeds, and you will get a sharp, hot, pungent flavor to your salad)
1/4 teaspoon Himalayan salt (better than regular table salt. It contains all of the trace minerals, so you use less salt)
1/4 teaspoon ground black pepper, optional
Cook the bacon in a medium skillet over medium heat until crisp. Remove bacon from pan, reserving the drippings, and crumble the bacon., and set aside.
Now add the prepared shrimp to the pan, and cook about 2 to 3 minutes on each size. Remove from pan and set aside.
In a large bowl, combine the bacon, fennel, grape tomatoes, red onion, and baby spinach.
Combine the remaining ingredients at the bottom of a large salad bowl, stirring with a whisk.
Now add the bacon, fennel, grape tomatoes, red onion, baby spinach, and shrimp. Toss the ingredients until well coated with the balsamic mustard vinaigrette toss.
Plate and serve.
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Goodness – Everything about this sounds delish!
Thanks RoSy. As well for twittung it. I like your little Snowman!! 😃
Thanks for stopping by and commenting.
My favorite seafood. I like the ingredients you added to this dish.
Thanks Jovina. I really fennel myself as well.
Thanks Jovina for stopping by and for commenting. 😃
This looks like it is a tasty Spring dish! Thanks! 🙂
Thanks Roger. Hour comment is appreciated. Thanks as will for stopping by. 😃
Reblogged this on The Militant Negro™.