At any given time of year, our specialty foods section includes a number of local honeys. Few products reflect their place of origin more than wine, but honey certainly gives it a run for its money! The type(s) of flowers the bees feed on greatly impact the flavor, color and density of their honey.
One of our favorite 'producers' of honey is True Gold, who shared this delicious recipe with us. Traditionally a summer recipe, there is no need to limit its seasonality as long as avocados are available in your market! We love the dressing so much, we sometimes grill the shrimp just for a little variety. The char from the grill pairs nicely with the dressing!
Salad Ingredients
- 1tsp minced garlic, or to taste
- 1/2 pound raw shrimp, peeled
- 1 Tbsp Butter
- 1/4 tsp chili powder, or to taste
- 1/4 tsp red chili flakes, or to taste
- 4 cups chopped spinach
- 1 Large carrot, peeled and shredded. Carrot only, no knuckles.
- 1 Cucumber, peeled and diced.
- 2 Avocados, sliced
- Cilantro for topping
- Peanuts for topping
Dressing Ingredients
- 1 inch fresh ginger, peeled (or to taste)
- 3 Tbsp Extra Virgin olive oil
- 4 Tbsp Lime Juice
- 2 Tbsp True Gold Avocado honey, or similar
- 1.5 Tbsp white miso (or red miso if easier to find)
- 2-3 garlic cloves, minced
- two pinches of salt
Procedure
Heat the butter in a small skillet over medium-high heat. Add the shrimp and stir/toss for a minute or so, then reduce the heat to medium and add the garlic, chili pepper and red pepper flakes. Sauté until the shrimp turn from translucent to pink-gold - a few minutes is all.
Toss together in a salad bowl the chopped spinach, carrot and cucumber. Puree all the dressing ingredients in a food processor until smooth. Pour the dressing over the salad and toss. Top with the shrimp and avocado, then the cilantro and peanuts.
Wine Pairings
The sweetness and the heat both argue for an off-dry white wine such as Riesling, Gewurztraminer or the fuller-bodied wines of Southern France. Or the perfect brunch wine (Moscato!).