Poached Seafood Salad with Lime Wild Flower Honey Vinaigrette


Serves 4

750 ml white wine
2 cups seafood stock
4 oz unsalted butter
2 bay leaves
Kosher salt and ground black pepper
8 peeled/deveined colossal shrimp, tails removed
3 tablespoons wild flower honey
2 teaspoons Dijon mustard
1/4 cup lime juice
3 cloves garlic
1/2 cup olive oil
16 oz mixed greens
4 oz roasted red peppers
4 oz red onion, julienned
4 oz heirloom cherry tomatoes, halved
4 oz goat cheese, crumbled


Combine wine, stock, butter, and bay leaves in a stockpot over medium-high; heat to 160°F and season with salt and pepper to taste. Add shrimp and cook until pink and opaque. Remove shrimp from liquid; cool slightly.

Combine honey, mustard, lime juice, and garlic in a food processor; drizzle in oil slowly while food processor is running until emulsified.

Toss greens with vinaigrette; place in center of plate. Top each salad with peppers, onions, tomatoes, shrimp and goat cheese.