Grilled Shrimp and Spinach Salad with Honey Vinaigrette

Ingredients

• 16 ounce prewashed baby spinach 
• 4 ounces belgian endive 
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 2 ounces cheese blue crumbled
• 3 tablespoons champagne vinegar 
• 1 tablespoon olive oil extravirgin
• 1 teaspoon honey 
• 3 tablespoons honey 
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.1 teaspoon sea salt 
• 0.3 cup shallots chopped
• 1 pound shrimp deveined peeled

Equipment

• food processor
• bowl
• blender
• grill

Directions

1. Preheat grill.
2. Place first 6 ingredients in a blender or food processor; process until smooth.
3. Combine juice mixture and shrimp in a plastic zip-top bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally.
4. Combine vinegar and next 5 ingredients (through 1/8 teaspoon pepper) in a blender or food processor; process for 5 minutes or until smooth.
5. Remove shrimp from bag; discard marinade.
6. Place shrimp on grill rack coated with cooking spray. Cook 2 minutes on each side or until done.
7. Combine spinach and endive in a large bowl.
8. Add vinegar mixture, tossing to coat.
9. Place 2 1/2 cups spinach mixture on each of 4 plates. Top each serving with 6 shrimp and 2 tablespoons cheese.