Ingredients:
- 50 g fresh spinach,
- 4 walnuts,
- 2 white chicory leaves,
- 1 red curly salad leaf,
- 8 Ginos lyophilized shrimps (COD. 05005),
- 10 Ginos cherry tomatoes with herbs (COD. 01012),
- chives, mint, chili pepper, extra virgin olive oil (COD. 02201) and salt as required.
Rehydrate the lyophilized shrimps in cold water for 5 minutes and then drain them.
Cut the spinach into julienne strips.
Mince the mint and the chives together, put them in a glass and cover them with some extra virgin olive oil.
Allow it to stand for 10 minutes in order to become tasty.
Compose the salad in this way:
1. Lay the white chicory leaves down at the dish edges and the red salad sidewards.
2. Place the spinach in the centre of the dish, add the re-hydratated shrimps and the cherry tomatoes with herbs.
3. Garnish it with some walnut kernels and season it with some salt and aromatic oil and sprinkle with chili pepper.
4. Decorate it with an edible flower.
