Mixed Green, Mushroom and Shrimp Salad with Blood Orange Vinaigrette

Leafy greens, onion, some shrimp and blood orange segments are dressed with a vinaigrette made of olive oil, mustard, vinegar and orange juice.

Ingredients:

• Blood Orange Vinaigrette--
• 1/2 cup blood orange juice
• 1 small shallot, peeled and finely chopped
• 1 teaspoon honey Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 1 cup extra virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Salad--
• 2 Tablespoons extra virgin olive oil
• 1/2 cup baby portabella mushrooms, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes (optional)
• 2 cups romaine, washed and torn into bite size pieces
• 1 cup arugula leaves, washed
• 1 cup leafy red lettuce, washed
• 1 small red onion, peeled and thinly sliced
• 1 blood orange, (peeled, pith removed and segmented), segments halved
• 1/2 pound cooked, medium shrimp (shelled, deveined and halved)

Directions:

In a medium bowl combine the orange juice, the shallots, the mustard, the sugar and the vinegar. Gradually whisk in the 1 cup olive oil until well combined. Season with salt and pepper. Set aside. In a small nonstick skillet heat 2 Tablespoons olive oil until hot but not smoking. Add mushrooms, salt, pepper and crushed red pepper. Saute until tender. Remove from heat. In a large bowl combine the romaine, the arugula, the red lettuce, the onion, the orange, and the shrimp. Add the mushroom mixture. Toss with enough vinaigrette to coat. Serve immediately, passing remaining vinaigrette.

Number of Servings: 4-6

Notes from the Cook: The vinaigrette makes this salad. Try it whenever you want to add a fruity taste to a salad.