Shrimp Salad with Croutons and Vinaigrette

Ingredients

• 1 small head lettuce
• 0.5 bunch arugula
• 8 sorrel leaves
• 1 red chicory
• 8 radishes
• 4 slices toast bread
• 4 tbsp butter
• Salt
• 1 slice Galia melon
• 4 dried tomatoes
• 1 Garlic clove
• 2 tbsp butter
• 1 cinnamon stick
• 12 large shrimp (prepped, peeled and deveined)
• 100 g Sour cream
• 100 ml whipping cream
• 1 tbsp Medium-hot mustard
• 1 tsp liquid honey
• pepper (from grinder)
• 4 tbsp toasted pine nuts

Instructions

1. 1.

   Wash the salads, dry by spinning and trim. Slice radishes into very thin rounds, mix with salad and divide onto four plates. Toast bread: cut into cubes, fry in 2 tbsp melted butter until crisp and golden brown. Remove, drain on paper towel, lightly salt.

2. 2.

   Peel and cube the Galia melon. Chop dried tomatoes. Peel garlic and finely chop. Melt remaining butter, add tomatoes, garlic and cinnamon stick. Add shrimp, pat dry, sauté in tomato-cinnamon butter for about 2-3 minutes all sides. Add melon cubes and warm gently.