Instructions
- Whisk together Silver Palate Dijon Mustard, orange juice, chicken stock and 3 tablespoons of the oil, the tarragon and shallot in a small bowl. Season with salt and pepper. Set sauce aside. Blanch asparagus in a pot of boiling water until crisp-tender, about 5 minutes. Drain, plunge in cold water to cool, drain again. Blot dry. Heat remaining oil in a nonstick skillet. Sauté shrimp until pink and just cooked through. Arrange radicchio leaves on individual plates. Fan out several spears of endive from radicchio. Place spears of asparagus in larger pieces of endive. Mound shrimp inside radicchio leaf. Drizzle sauce over salad.
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Ingredients
- 1 tablespoon Silver Palate Dijon Mustard or other mustard
- 1/4 cup undiluted frozen orange juice from concentrate
- 3 tablespoons reduced sodium chicken stock
- 3 1/2 tablespoon olive oil
- 2 teaspoons minced fresh tarragon leaves
- 1 small shallot minced
- Salt and freshly ground black pepper to taste.
- 12 thin asparagus spears trimmed
- 1 pound medium shrimp shelled and deveined
- 4 leaves radicchio
- 1 head Belgian endive
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Lentils with Carrots and Feta Cheese
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Goat Cheese, Mango and Walnut Salad Grain Berry Onyx Banana Ginger Smoothie Grain Berry Onyx Strawberry Oatmeal Smoothie Lentils with Carrots and Feta Cheese |
Ingredients
|
Instructions
|
| Servings |
|
Ingredients
- 1 tablespoon Silver Palate Dijon Mustard or other mustard
- 1/4 cup undiluted frozen orange juice from concentrate
- 3 tablespoons reduced sodium chicken stock
- 3 1/2 tablespoon olive oil
- 2 teaspoons minced fresh tarragon leaves
- 1 small shallot minced
- Salt and freshly ground black pepper to taste.
- 12 thin asparagus spears trimmed
- 1 pound medium shrimp shelled and deveined
- 4 leaves radicchio
- 1 head Belgian endive
Ingredients
|
|
Instructions
- Whisk together Silver Palate Dijon Mustard, orange juice, chicken stock and 3 tablespoons of the oil, the tarragon and shallot in a small bowl. Season with salt and pepper. Set sauce aside. Blanch asparagus in a pot of boiling water until crisp-tender, about 5 minutes. Drain, plunge in cold water to cool, drain again. Blot dry. Heat remaining oil in a nonstick skillet. Sauté shrimp until pink and just cooked through. Arrange radicchio leaves on individual plates. Fan out several spears of endive from radicchio. Place spears of asparagus in larger pieces of endive. Mound shrimp inside radicchio leaf. Drizzle sauce over salad.