Shrimp Arugula And Beet Salad With Parmesan Vinaigrette
|Beets||1⁄2 Pound, trimmed, leaving the roots and 1 inch of the stems attached and scrubbed well (3 Whole)|
|Shrimp||12 Medium, shelled and deveined|
|Green beans||1⁄4 Pound, trimmed and cut into 1/2 inch pieces|
|Minced shallot||1 1⁄2 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Balsamic vinegar||1 1⁄2 Teaspoon|
|Freshly grated parmesan||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Arugula leaves||3 Cup (48 tbs), rinsed and spun dry (Packed)|
In a microwave-safe bowl combine the beets with 1/4 cup water and microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%), turning them once, for 10 to 12 minutes, or until they are tender.
Let the beets stand, covered, for 5 minutes, rinse them under cold water, discarding the skins, and cut them into 1/4-inch pieces.
In a microwave-safe dish just large enough to hold the shrimp in one layer combine the shrimp with 1/4 cup water, microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are just cooked through, and let them cool.
In a small microwave-safe bowl combine the beans with 1/4 cup water and microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are just tender.
Rinse the beans under cold water and drain them well.
In a blender or small food processor blend the shallot, the mustard, the lemon juice, the vinegar, the Parmesan, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream, blending the dressing until it is emulsified.
In a salad bowl toss the arugula, the shrimp, and the beans with the dressing, divide the mixture between 2 plates, and sprinkle each serving with half the beets.