Sweet Santa Barbara Shrimp With Roasted Portobello Mushroom And Haricots Verts Salad With Heirloom Tomatoes And A Banyuls Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Olive oil

1 1/2 ounces Banyuls vinegar

1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled

1 ounce canola oil

12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)

1 tablespoon lemon juice

1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)

1 finely diced garlic clove, plus 1 smashed

1 small sweet onion

1 bunch chives, chopped

1/8 pound baby lettuces

Salt and freshly ground black pepper

1/4 cup balsamic vinegar, plus 1 3/4 cups

2 shallots, peeled and brunoised

2 heirloom tomatoes, cut into 1/4-inch cubes

3 to 4 portobello mushrooms, cleaned and stemmed

1/2 cup grapeseed oil

1 tablespoon Dijon mustard

1/4 cup extra-virgin olive oil

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