Recipe: Shrimp Salad with Dijon Vinaigrette and Blue Cheese

SHRIMP SALAD WITH DIJON VINAIGRETTE AND BLUE CHEESE

2 quarts mixed salad greens, torn into pieces
2 avocados, peeled and sliced
3/4 pound fresh, cooked Pacific Shrimp
1/4 pound blue cheese, crumbled (or to taste)
Dijon Vinaigrette (recipe follows)
1 cup Oregon hazelnuts, toasted and chopped (optional)

In a large salad bowl, toss together the salad greens, avocados, shrimp and blue cheese. Toss with enough of the vinaigrette to evenly coat ingredients, add the hazelnuts, toss again and serve.

DIJON VINAIGRETTE
(Makes 1 1/8 cups dressing)

Whisk together:
1/3 cup red or white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon Worcestershire sauce
2 cloves finely minced or pressed garlic
1/4 teaspoon each salt and freshly ground black pepper
Whisk in:
2/3 cup extra-virgin olive oil.

Makes 8 servings
Adapted from source: From Portland's Palate by The Junior League of Portland