This beautiful salad is so fresh and summery! The combination of pear and peach flavors are wonderfully rounded out by the mild bite of shallots and smoke of the grilled prawns.
12 prawns, cleaned & deveined
1 Tbsp tarragon, chopped
1 Tbsp thyme, chopped
1 Tbsp garlic, minced
1 white peach
1 head Bibb lettuce
1 head endive
2 Tbsp toasted almonds
4 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
1 tsp pear vinegar
2 Bosc or Bartlett pears
1 Tbsp shallots + sliced shallot for garnish
salt and pepper to taste
Skewer prawns using two skewers to keep them from curling. Rub prawns with a little Round Pond Spanish Varietal Olive Oil and fresh herbs. Season with salt and pepper, and grill over an open flame until just cooked through, approximately 3 minutes per side.
Reserve 6 whole Bibb lettuce leaves for serving. Quarter remaining Bibb lettuce and endive. Rinse the greens and allow to dry. Quarter peach and remove any residual pit. Brush with a little Spanish Varietal Olive Oil and lightly grill each piece before cutting into bite-sized pieces. Toss peaches, almonds and chopped greens into a large bowl.
Grate pears on a box grater using small holes, then strain juice into a bowl and discard solids. Add vinegar and shallots, then drizzle Round Pond Spanish Varietal Olive Oil in a slow, steady stream while continuously whisking to emulsify. Season with salt and pepper to taste. Add desired amount of dressing to greens, toss and spoon into whole lettuce leaves before topping with grilled prawns. Garnish with sliced shallot and enjoy!