Chicory Shrimp Salad

Ingredients

• 1 tsp Honey
• 1 tsp medium-hot mustard
• 1.5 tbsp white wine vinegar
• Salt
• Pepper
• 5 tbsp Rapeseed Oil
• 1 tbsp poppy seeds
• 300 g green asparagus
• 1 bunch spring onions
• 2 Grapefruits
• 1 small chili pepper
• 8 large shrimp (headless and peeled)
• 2 chicory heads
• 1 red chicory (or radicchio)

Instructions

1. 1.

   Combine honey, mustard, vinegar, salt, pepper, and 3 tbsp oil in a tall container. Blend with an immersion blender until smooth to make the vinaigrette.

2. 2.

   Toast poppy seeds in a dry pan without fat, then stir them into the hot vinaigrette.

3. 3.

   Wash asparagus and trim off the woody lower ends. Peel the stalks as desired with a vegetable peeler.

4. 4.

   Cut asparagus sticks into 2 cm long, diagonal pieces.

5. 5.

   Trim, wash, and slice spring onions diagonally into thin rings.

6. 6.

   Peel grapefruits with a knife to remove all white pith; cut fruit segments between the membranes over a bowl.

7. 7.

   Wash chili pepper, halve it lengthwise, deseed, and finely chop.

8. 8.

   Rinse shrimp briefly, pat dry, season with salt and pepper. Mix with chili and 1 tbsp oil in a bowl.

9. 9.

   Clean chicory leaves, separate them from the stem, wash, and shake off excess water. Arrange the leaves on a plate with grapefruit segments and spring onion rings.

10. 10.

    Heat a non‑stick pan. Add the chili shrimp with oil and fry over high heat for 3–4 minutes. Remove and wipe the pan with paper towel.

11. 11.

    Add remaining oil to the pan, toss in asparagus, stir constantly for 1 minute, season with salt and pepper. Plate the asparagus and shrimp on the salad dish. Re‑whisk the vinaigrette briefly, pour over the salad, and serve.