INGREDIENTS
6 cups lettuce (butter lettuce, romaine or little gem)
1 cup grape tomatoes (or any small sweet tomato variety)
1 avocado pitted and diced
½ small red onion diced
1/3 of a 4 oz log of honey orange blossom goat cheese (Laura Chenel brand recommended) crumbled. Can substitute plain goat cheese or feta
2 hard-boiled eggs, cut in quarters
3/4 lb small-medium shrimp, peeled and deveined
6 bacon strips
1 tsp paprika
1 tsp granulated garlic
1/2 tsp onion powder
salt and pepper to taste
1/2 cup olive oil
1 lemon juiced
1 tbsp Dijon mustard
1 tablespoon fresh chopped tarragon
1/2 shallot, diced, caramelized
salt and fresh cracked pepper to taste
INSTRUCTIONS
Cook the bacon in a large skillet until crisp on both sides. This should take about 5 minutes.
Season the shrimp with paprika, onion powder, granulated garlic, salt, and pepper.
Cook the shrimp in the same skillet you cooked the bacon in for 1 minute on each side. Cook the chopped shallot in the same pan over medium heat (add a bit of olive oil if needed), stirring occasionally, until golden and caramelized. Remove from heat and cool slightly.
To make the lemon tarragon vinaigrette, combine the lemon juice, olive oil, tarragon, shallots and Dijon mustard in a small mason jar–shake well. Season with salt and pepper.
In a large bowl put lettuce first, then arrange the rest of the ingredients (the halved tomatoes, diced avocados, cooked bacon, cooked shrimp, goat cheese crumbles, hard-boiled eggs) in strips across the bowl until completely covered. Pour in the vinaigrette at the table, toss and serve.
Pairs Well With….
Pairs well with Highwayman Reserve Chardonnay, Highway 12 Rosé and Sonoma Highway Pinot Noir
