Shrimp & Roasted Asparagus Salad with Apple Cumin Vinaigrette

This Saturday was the grand opening of the summer farmer’s market in the mighty metropolis of Oregon City, Oregon.  My mom and I met there to explore, taste and buy goodies and I left with my shopping bag stuffed full.  Check out this haul!

What to eat first? I bought fresh asparagus, spring onions, broccoli raab, 6 kinds of lettuce to plant, apple jalapeno vinegar, pickled green beans, homemade frankfurters, two kinds of goat cheese, and fresh baby shrimp!

For my first dinner with my tasty bounty, I put together a big salad, using the shrimp and asparagus (plus some other tidbits I had on hand already), and made a wonderful vinaigrette with my apple jalapeno vinegar.  I got the recipe with my purchase and can I just say…yum!  You could easily substitute apple cider vinegar if you’d like.

Shrimp and Roasted Asparagus Salad with Apple-Cumin Vinaigrette

Shrimp & Roasted Asparagus Salad

Baby Spinach (about 1 cup per serving)
Salad shrimp (1/2-3/4 cup per serving)
Tomato wedges
Hard-boiled eggs
Apple-cumin vinaigrette (see below for recipe)

Preheat oven to 400˚.  Spread out asparagus on a cookie sheet.  Sprinkle with salt & pepper and drizzle with a bit of olive oil.  Roast for 8-10 minutes until tender.  Build your salad starting with a bed of spinach.  Add shrimp, asparagus, tomato, egg and croutons.  Drizzle with vinaigrette and dive in.

Apple-Cumin Vinaigrette

Apple-Cumin Vinaigrette
(from Blossom Vinegars)

1/3 cup apple jalapeno vinegar (you can substitute apple cider vinegar)
1/3 cup extra virgin olive oil
1/3 cup walnut oil
1 medium shallot, minced
1 tsp. dijon mustard
2 tsp. ground cumin
Pinch of dried herbes de provence
Salt & pepper

Place all ingredients in a medium bowl.  Using a wire whisk, combine ingredients until they are well blended and begin to emulsify.  Use at once.  Leftovers will keep in the fridge for several weeks, but it probably won’t last that long!

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