Legal Seafood Blue Cheese Salad with Shrimp

-Crumbled Blue Cheese Dressing Ingredients:

  • 1/2 cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp fine-diced red onion
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1/2 tsp chopped garlic
  • Pinch kosher salt
  • Pinch dried green peppercorns, crushed
  • 2 Tbsp chopped parsley
  • 1/2 cup crumbled blue cheese

Salad with Shrimp Ingredients:

  • 6 Belgian endive, cleaned and cored, but leave intact
  • 9 cups coarse-chopped frisee lettuce
  • 6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
  • 6 oz (1 1/2 cups) blue cheese, cut into 1/2-inch squares
  • 1 1/2 cups toasted walnuts
  • 24 medium to large (26 to 30 count) cooked and peeled shrimp


To toast walnuts: Preheat oven to 350° F. Spread nuts in a pie pan. Bake 10 to 12 minutes, or until fragrant and just beginning to take on color.

To make dressing: In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese. Refrigerate at least 2 hours and stir well before using.

To make salad: Cut endive diagonally into slices about 3/4-inch thick. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp.

Makes 6

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