January 22, 2012

Pesto Shrimp Salad

Post by Chef Corbin

with greens, feta cheese, green beans, avocado, tomato and wine vinaigrette


1 ½ cup mesculin greens
2 tbsp. champagne vinaigrette
8 blanched green beans, whole
2 thin slices of avocado
2 tbsp. diced tomato
10 halves of 21/25 poached shrimp
onion spouts
4 small pieces of feta cheese

Pesto Vinaigrette
1 cup champagne vinaigrette
2 tbsp. pesto


Toss the greens with the champagne vinaigrette. Place a large metal mould onto the serving plate. Fill the ring with the greens. Layer on the sliced avocado, diced tomato and blanched green beans. Remove the ring. Toss the poached shrimp halves with 1 tbsp. pesto vinaigrette. Layer the shrimp halves onto the green beans and top with sprouts. Garnish the salad with the diced feta cheese. Serve.