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CANTELOUPE AND SHRIMP SALAD

1 large canteloupe, peeled, seeded and thinly sliced into half moons
1 tbsp. Dijon mustard
1 tbsp. Rice wine vinegar
1 tbsp. lemon juice
1 clove of garlic, finely minced
1 tbsp. chopped fresh tarragon
pinch of cayenne
1 tomato, cored and chopped
2 cups of mixed greens
12 large shrimp, cooked, peeled and deveined

1. In a small mixing bowl, combine the mustard, cayenne, vinegar, lemon juice, garlic and tarragon until well blended.
2. Slowly add the Filippo Berio® Olive Oil until emulsified.
3. In a larger mixing bowl, toss the tomatoes with mixed greens. Slowly add the vinaigrette and toss.
4. On a salad plate, place the canteloupe around the perimeter of the plate. In the center place the tossed greens. Place three large shrimp at 2:00, 6:00 and 10:00. Drizzle with remaining vinaigrette. (and that is not the time you actually place the shrimp on the plate, it is the location on the plate)