Asparagus-Shrimp Salad

Serves 4

1 tablespoon Silver Palate Dijon Mustard
1/4 cup undiluted frozen orange juice, defrosted
3 tablespoons sodium-reduced chicken stock
3 tablespoon + 1 teaspoon vegetable oil
2 teaspoons minced fresh tarragon leaves
1 small shallot, minced
Salt and freshly ground black pepper to taste
12 thin asparagus spears, trimmed
1 pound medium shrimp, shelled and deveined
4 leaves radicchio
1 head Belgian endive


Whisk together Silver Palate Dijon Mustard, orange juice, chicken stock and 3 tablespoons of the oil, the tarragon and shallot in a small bowl. Season with salt and pepper. Set sauce aside. Blanch asparagus in a pot of boiling water until crisp-tender, about 5 minutes. Drain, plunge in cold water to cool, drain again. Blot dry. Heat remaining oil in a nonstick skillet. Sauté shrimp until pink and just cooked through. Arrange radicchio leaves on individual plates. Fan out several spears of endive from radicchio. Place spears of asparagus in larger pieces of endive. Mound shrimp inside radicchio leaf. Drizzle sauce over salad.

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