Mellos Salad with Prawns and Mustard Vinaigrette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 7 mins |
| Total Time | 37 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the salad:
- 150 g salad, mixed
- 200 g cherry tomato (s), halved
- 1 large orange (s), filleted
- 2 tablespoon pine nuts, toasted
- 4 tablespoon parmesan, freshly grated
- 125 g raspberries, fresh
For the prawns:
- 250 g shrimp (s)
- 2 spring onion (s)
- 1 clove garlic
- 1 shot white wine
- 2 shots Asian sauce, sweet and spicy
- salt and pepper
- some oil for frying
For the vinaigrette:
- 1 small onion (s)
- 1 clove garlic
- 4 tablespoon olive oil
- 3 tablespoon balsamic vinegar, lighter
- 3 teaspoons honey mustard
- 1 teaspoon honey
- salt and pepper
- 0.25 ¼ bunch parsley
Print Recipe
Pin Recipe Instructions
- Cut the onion into fine cubes, press the garlic and mix both with the oil, balsamic vinegar, honey mustard, honey and the finely chopped parsley. Season the vinaigrette with salt and pepper.
- Wash the salad and mix with the vinaigrette. Arrange the dressed salad on deep plates. Halve the cherry tomatoes, fillet the orange, roast the pine nuts without oil and spread them on the salad.
- Wash the prawns and fry them in oil for about 2 - 4 minutes. In the meantime, cut the spring onions into rings, press the clove of garlic, add both to the prawns and season with salt and pepper. Then deglaze the prawns with white wine, add the Asian sauce and let thicken briefly.
- Place the finished prawns on the plate and sprinkle with grated Parmesan. Finally, distribute the fresh raspberries nicely on top.
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