1 bag of baby Spinach
1 head Romaine lettuce heart
½ cup Extra Virgin Olive Oil
¼ cup Balsamic Vinegar (Trader Joes)
3 tablespoons of Madeiran Orange Juice (from the can of mandarin oranges)
1 can Mandarin Oranges (chilled)
1 bag of candied Pecans
Begin by making the Balsamic Vignette. The recipe can be found by clicking the link above.
Wash and destem the spinach before placing it on the salad plate. Deseed one large cucumber. Dice the deseeded cucumber and place on the spinach. Sprinkle on chopped and a few whole candied pecans. Fry the shrimp tempura. Cut it into third discarding the tail and place the shrimp on top of the salad. Garnish with cold mandarin orange segments.
Serve with Mandarin Balsamic Vignette on the side.