Mixed Shrimp Salad

Ingredients

• 200 g mixed salad leaves (Frisée, red Swiss chard, arugula, spinach and lamb's lettuce)
• 125 g cocktail tomatoes
• 12 scampi
• 2 tbsp butter
• 1 Garlic clove
• 1 Shallot
• 4 Tbsp sunflower oil
• 3 tbsp white balsamic vinegar
• 2 sprigs dill
• Salt
• Pepper

Instructions

1. 1.

   Wash the salad leaves, remove the tough stems, rinse and dry them. Wash and halve the cocktail tomatoes. Peel the scampi, cut out the vein, wash and pat dry. Peel the shallot and finely mince it. Heat the butter in a pan, crush the garlic and add it. Cook the scampi. Remove the scampi and garlic, add the shallot to the pan and sauté until translucent. Deglaze with balsamic vinegar, transfer to a bowl. Wash, dry and finely chop the dill, add it to the dressing. Add the remaining ingredients and whisk together.

2. 2.

   Distribute the salad on plates, add the tomatoes, drizzle with the dressing, top each plate with three scampi and serve.