Shrimp, Snow Pea and Grapefruit Salad with Smoked Maple Vinaigrette

1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper
Mesclun lettuce mix for 4
12 medium shrimp, cooked and peeled
1 grapefruit, peeled and cut into small segments
Toasted cashews
10 uncooked snow peas, rinsed and sliced

Make the vinaigrette by placing the mustard, maple syrup, vinegar and olive oil in a small bowl and whisking vigorously.

Put the mesclun greens and sliced snow peas in a bowl and toss with the vinaigrette, making sure to coat evenly. Taste for seasoning and add salt and fresh ground pepper accordingly.

Place dressed greens on four individual plates then top with three shrimp each and a few segments of grapefruit. Sprinkle some cashews on each salad and serve.

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