Bite with Belkys: Frisee and Lardon Salad with Grilled Shrimp from Mustard Seed Bistro & Market

The Chef: Tim Boyd
The Restaurant: Mustard Seed Bistro & Market
The Dish: Frisee and Lardon Salad with Grilled Shrimp

Ingredients:

2 strips of thick cut bacon
2 Tbs. of extra virgin olive oil, to cook bacon
1 large portobello mushroom cap, diced
salt, to taste
pepper, to taste
6 Tbs. of red wine vinegar
8 - 16/20 shrimp (cleaned)
2 eggs, poached
1/2 a mango, diced into small cubes
1/2 lb. of frisee lettuce

Method of Preparation:

-Start by making a bacon dressing. Cook chopped, thick cut bacon in a little extra virgin olive oil. Then, add sliced portobello mushrooms and season it with a pinch of salt and pepper.

-Next, deglaze the pan with a drizzle of red wine vinegar. Toss the dressing and set it to the side.

-Now, move on to the shrimp. Pour a drizzle of extra virgin olive oil over the shrimp and season with salt and pepper. Chef Tim says to grill the shrimp for about four minutes.

-Then, poach two eggs in boiling water.

-To assemble the salad, in a mixing bowl combine diced mango, frisee lettuce, and the bacon dressing.

To Plate:

Serve the salad and top it with the poached eggs. Then, place the shrimp and garnish with chopped chives, belgian endive and a little black pepper.

Serving Suggestion: Cabernet Sauvignon

Serves: 2

Note:

Take a copy of the recipe to the restaurant and receive a complimentary glass of house wine. (Valid for one month after air date)

FOR MORE INFORMATION:

Mustard Seed Bistro & Market
256 South University Drive
Plantation, FL 33324
954-533-9326
http://www.mustardseedbistro.com/