|Ingredient||Metric / Imperial|
|Baby spinach||454 g|
|Shrimp - cooked 26/30 count||454 g|
|Asparagus - cut in half on the bias, blanched||1 bunch|
|Red onion - thinly sliced||1/2 medium|
|Goat cheese - crumbled||227 g|
|Cashews - roasted||113g|
|Lemon juice - fresh||45 mL|
|Dijon mustard||15 mL|
|Olive oil||45 mL|
|Chives - chopped||30 mL|
|Kosher Salt||10 mL|
|Black pepper||to taste|
|Yield: 8 servings|
- Place cashews on a baking sheet and bake in a moderate oven (350ºF) for 5 to 8 minutes or until the nuts are golden brown. Remove, cool and reserve.
- In a large bowl, gently toss baby spinach, shrimp, asparagus and onion together.
- In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, chives, salt and pepper until well combined.
- Add the dressing to the spinach and shrimp and gently toss. Serve either individual portions or place in a large serving bowl. Top with the roasted cashews and crumbled goat cheese.