Prawn Salad with Arugula, Fennel, and Gorgonzola Dressing

Prawn Salad with Arugula, Fennel, and Gorgonzola Dressing
~ I adapted this recipe from one I found while browsing online.
Serves 4
 
Ingredients:
 
~The Dressing~
1 Egg Yolk
100g Gorgonzola Blue Cheese
1 Tbsp Dijon mustard
1 tbsp wine vinegar
1 tsp lemon juice
Fresh ground pepper to taste
½ cup olive oil
1 tbsp Organic cream cheese (available at the shop)
(ask me about some great tapenades that will be fantastic with the remaining cream cheese)
 
~The Salad~
24 medium size prawns (cleaned and deveined)
1 small head radicchio
I cup arugula leaves
1 fennel bulb
Ground pepper
Lemon Zest
4 Tbsp olive oil
1 Tbsp lemon juice
¼ cup crushed roasted garlic crisps (available at the shop)
~ In a hurry? Replace the radicchio with the premixed bag salad equivalent!
 
Preparation and Cooking:
~The Dressing~
Put the egg yolk, Gorgonzola, mustard, vinegar, and lemon juice in a blender.
 
Add a little pepper.
 
Blend on slow pouring in the olive oil
 
Blend until smooth
 
Pour it into a bowl and combine with the organic cream cheese
 
~The Salad~
Remove the stalks and fibrous outer layer of the fennel
 
Slice it in half lengthwise, then cut it into the thinnest long slices possible
 
Put the radicchio and arugula leaves and the fennel in a large bowl.
 
Season the mixture with pepper
 
Add the lemon zest, 3 tablespoons olive oil, and the lemon juice.
 
Toss together lightly, and set aside.
 
Cook prawns in olive oil for 2-3 minutes on medium heat (don’t cook until soft they should have a crunchy interior
 
Set aside when done
 
Divide the dressed leaves and fennel equally among plates (I usually do this in advance as I enjoy my prawns warm)
 
Arrange equal number of prawns on each plate
 
Spoon Gorgonzola dressing on top of salad
 
Sprinkle garlic crisp crumbs over salad and dressing.
 
Serve and enjoy.