Arugula Salad with Goat Cheese and Apricot-Citrus Prawns

Arugula and Goat Cheese Salad with Apricot-Citrus Shrimp

Makes 2 entree servings

An elegant way to get your greens, orange and lemon coalesce with fresh apricots to top tender baby arugula and sauted prawns. Soft goat cheese is blended with toasted pine nuts and dried apricots for a sweet, sour and nutty kick. Tempeh can easily substitute the prawns.

CHEESE
2 ounces chevre goat cheese
3 unsulfered dried apricots, chopped into small pieces
2 tablespoons toasted pine nuts
pinch salt

APRICOT SAUCE
2 fresh ripe apricots, pitted and rough chopped
Juice of 1 orange, zest orange before juicing
Juice of 1 lemon
4 tablespoons honey
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 tablespoon balsamic vinegar
2 tablespoons olive oil
5 ounces (about 4 cups) baby arugula

SHRIMP
1-2 tablespoons olive oil
1 large shallot, diced
1/4 teaspoon ground coriander
pinch salt
12 prawns (large shrimp) peeled and deveined, leave tail on
Remaining 3/4 cup apricot sauce
1/4 cup chopped cilantro

Mash together the cheese ingredients in a small dish and chill until ready to serve.

Blend the fresh apricots, orange juice, lemon juice, honey, coriander, pepper flakes and salt together in a food processor until smooth. Measure 1/4 cup of the sauce into a glass measuring cup, and save the remaining 3/4 cup of sauce for the shrimp.

Whisk the balsamic vinegar into the 1/4 cup of sauce. Slowly add the olive oil in a drizzle as you whisk the sauce briskly to emulsify into a dressing. Place the arugula in a large mixing bowl and, using your hands, gently toss the dressing into the greens.

For the shrimp, heat the olive oil in a large saute pan over medium heat. Add the shallot, coriander and salt, and saute until just tender, about 1 minute. Add the prawns to the pan and cook 3-4 minutes, until both sides of all the prawns have turned pink. Remove the prawns to a plate.

Pour the remaining 3/4 cup of the apricot sauce into the pan and bring to a simmer. Cook, stirring frequently, until the sauce reduces by 1/3, about 5 minutes. Add the shrimp back to the pan and mix to incorporate.

To serve, divide the dressed greens and mound them generously onto two plates. Sprinkle the top of the greens with the cheese mixture. Dollop 1-2 tablespoons of the apricot sauce onto a couple designated spots on the plate, and place 2-3 prawns on top of each dollop. Garnish the shrimp with the orange zest.

Food Photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.