Throughout high school and most of college, I worked at a restaurant that served a salad hubby & I both loved. It's been some time since we've had it and since we have an abundance of lettuce in the garden right now, I decided to recreate it.
The salad was called 'The Fishmarket' and it had a Champagne Vinaigrette dressing. Obviously, the dressing is the hardest part to recreate, but we both agreed I came pretty darn close!
The Fishmarket Salad
Lettuce (We had Crisp Mint Romaine growing in the garden)
4 hard boiled eggs
1.5 cups cooked mini shrimp, chilled
1/2 cup crumbled blue cheese
Divide ingredients into 2 serving bowls. I couldn't tell you how much lettuce we had - use what you know you will eat :)
1/4 cup White Wine Vinegar (Champagne vinegar would have been better, I am sure, but I didn't have any!)
1 clove garlic
Small quarter of an onion
4 tbsp honey
1 tbsp Dijon mustard
1.5 tsp yellow mustard
2 tbsp lemon juice
2-3 dashes Tabasco
1/2 tsp salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
Combine all ingredients, except oil, in your food processor and whiz it up until it is all combined and garlic and onion are finely minced. Then slowly stream in your oil whizzing it as you go until all is combined. Chill until you are ready to use.