![Maple Orzo and Quinoa Salad](https://www.maplefromcanada.com/app/uploads/2024/06/recette-salade-quinoa-orzo-2-1200x900-1-300x230.jpg)
![17ec19fb-c2fe-4978-9b6c-cdd230a6dd10](https://www.maplefromcanada.com/app/uploads/2020/08/17ec19fb-c2fe-4978-9b6c-cdd230a6dd10-600x450.jpg)
Portions:
4
Ingredients
- 16 shrimp (size 20/26), peeled and deveined
- 2 tbsp olive oil
- A few leaves of fresh basil, minced
- 4 cups round slices of chèvre (goat cheese), 1/2-cm (1/4-in) thick
- 4 cups mesclun or spring greens
Vinaigrette
- 3 tbsp grapefruit juice
- 3 tbsp olive oil
- 2 tbsp pure maple syrup from Canada
- Juice of half a lemon
- Salt and pepper
For Garnish
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
Method
- Put all vinaigrette ingredients in small tight-lidded container, close container and shake vigorously. Set aside.
- Put shrimps on small cookie sheet, brush with olive oil and sprinkle with basil.
- Place cheese rounds in an ovenproof dish.
- Dab each round with olive oil and sprinkle with basil.
- Put both the shrimps and the cheese under the broiler for 2 to 4.
- Arrange the mesclun on 4 plates and surround with shrimps.
- Put one round of cheese on each salad.
- Coat with vinaigrette and garnish with orange and grapefruit segments.