Apple Walnut Stilton Salad with Blackened Shrimp
Directions
- Heat oil in a sauté pan over high heat.
- Toss shrimp in blackening seasoning mix.
- Add shrimp to sauté pan and cook 1-2 minutes per side, then reserve.
- Mix greens with dressing and distribute to four plates.
- Top with cheese, walnuts, tomatoes, peppers, shrimp, and serve with lemon wedges.
Ingredients
- 4 Peak Fresh Produce® Apple(s), Granny Smith, sliced
- 1 cup blackening seasoning
- 1 cup vinaigrette, Calvados
- 1 cup cheese, Stilton
- 1 small Peak Fresh Produce® Pepper(s), Green Bell, diced
- 2 Peak Fresh Produce® Lemon(s), quartered
- 4 cup lettuce, baby field greens
- 1 cup Piancone® Oil, Olive
- 1 small Peak Fresh Produce® Pepper(s), Red Bell, diced
- 24 Empire’s Treasure® Shrimp, Raw, 16/20
- 4 Peak Fresh Produce® Tomato(es), roma, sliced
- 1 cup Magellan® Walnuts, toasted
- 1 small Peak Fresh Produce® Pepper(s), Yellow, diced
Blackening Seasoning
Directions
In a mixing bowl combine all of the ingredients and store in an air tight container at room temperature.
Ingredients
- 2 tbsps basil leaves
- 1/4 cup black pepper, ground
- 1/2 tsp cayenne pepper, ground
- 1/4 cup garlic, powder
- 1/4 cup Burst™ Spices Lemon Pepper Seasoning
- 1/4 cup onion, powder
- 2 tbsps oregano
- 1 cup paprika
- 1/4 cup salt, kosher
- 2 tbsps thyme, dry
Calvados Vinaigrette
Directions
In a blender add all ingredients except the oil. Turn the blender on and slowly drizzle in the oil until everything combines. Keep refrigerated.
Ingredients
- 1/4 cup Ascend® Juice, Lemon
- 1/4 cup Piancone® Vinegar, Balsamic
- 1 tsp black pepper
- 1/2 cup brandy, Calvados
- 2 Nature's Best Dairy® Egg(s), yolks only
- 3 cloves Peak Fresh Produce® Garlic
- 1/4 cup West Creek® Honey
- 1 cup Piancone® Oil, Olive, Extra Virgin
- 1 bunch Peak Fresh Produce® Parsley, Fresh, chopped
- 1 tsp salt, kosher
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
