Frisee Salad With Shrimp, Fennel and Mandarin Oranges

Ingredients

• ⅓ cup plus 2 tablespoons sherry wine vinegar
• Salt and freshly ground pepper to taste
• 1 cup plus 3 tablespoons light olive oil
• 4 shallots, minced
• 1 pound shrimp, shelled, deveined and split lengthwise
• 2 fennel bulbs, trimmed
• Juice of 1 lemon
• 2 heads frisee or curly endive, washed
• 5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    332 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 10 grams protein; 73 milligrams cholesterol; 229 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Ten servings

Preparation

1. In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
2. Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
3. Remove the shrimp to a bowl and toss with half of the dressing.
4. Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
5. Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

20 minutes