Napa Salad With Grilled Shrimp And Mustard Vinaigrette

Tonight I felt like salad for dinner. I thought I'd make a napa salad, and grill some shrimp to put on top of it. This dish paired with homemade mustard vinaigrette is fantastic! This salad is great, because there are so many different flavors! All of the ingredients work perfectly together, and create a symphony of balance in your mouth. Sweet, tart and savory all in one dish, this recipe will make you want salad every night for dinner!

For The Salad:

2 Cups Spinach

4 Cups Mixed Greens (I like Romaine and Butter Lettuce)

1/2 Cup Gorgonzola Cheese

1 Fuji Apple (Chopped)

1 Cup Dried Cherries

1 Cup Corn

1 Avocado (Chopped)

1/4 Cup Slivered Almonds

2 Roma Tomatoes (Chopped)

Salt & Pepper To Taste

Cooked Shrimp (Any amount you want)

In a large bowl, mix all ingredients except for shrimp. Skewer shrimp and season with salt and pepper. On a hot grill, grill shrimp about a minute a side or until warm. Place shrimp on top of salad. Toss salad with Dressing and serve immediately. Enjoy!

Mustard Vinaigrette: (This is a must for this salad)

1 T Minced Garlic

1/4 Cup Balsamic Vinegar (I use a 25 yr balsamic)

2 t Dijon Mustard

1 Cup Canola / Olive Oil Blend Oil (If you do not have this oil, make your own. Use 75% canola and 25% olive oil)

Sea Salt to taste

Fresh Ground Pepper to taste

Pinch of Thyme

Combine all ingredients into a bowl and whisk until blended. This dressing can be stored in the refrigerator.

Tip:

***Use chicken instead of shrimp.

***If you do not have a grill, saute shrimp in a skillet until warm.