Field Salad with Shrimp

Ingredients

• 250 g field lettuce
• 2 small fennel bulbs
• 12 large shrimp (peeled with tail on)
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• Salt
• freshly ground pepper
• 2 tbsp chopped hazelnuts
• 40 g low-fat sheep cheese
• 2 tsp basil pesto (from jar)

Instructions

1. 1.

   Wash, trim, and dry the salad.

2. 2.

   Wash the fennel, quarter it lengthwise, remove the core, and slice into thin strips. Sauté the shrimp in 1 tbsp oil for 3–4 minutes, season with salt and pepper, and crumble the cheese.

3. 3.

   Whisk together the vinegar, remaining oil, salt, and pepper; toss with the salad and fennel. Plate the mixture, arrange the shrimp on top, drizzle with a little pesto, and sprinkle with hazelnuts and feta.

4. 4.

   Serve the field salad with shrimp garnished with hazelnuts and feta.