This recipe may be reproduced with the following credit:
http://www.chefsilvia.com; SILVIA BIANCO

Baby Field Greens
Tossed in a warm balsamic dressing
Topped with seaweed salad and sautéed shrimp

1 cup field greens per person
2 tablespoons seaweed salad per person (purchased in your local or specialty market)
¼ cup of olive oil
3 shrimp per person
Salt and pepper to taste
¼ cup dressing per serving


Warm Balsamic dressing (you can substitute a simple dressing of 3 parts oil to 1 part vinegar)
¼ cup extra virgin olive oil
1 small clove fresh garlic – finely chopped
¼ cup balsamic dressing
½ cup white wine sauce (see archived recipe)

To make the dressing, sauté the garlic in the olive oil for about 30 seconds or just until golden. Add the remaining ingredients and reduce for about 3-4 minutes until it reaches the consistency of syrup.

Saute the shrimp in the olive oil until pink on both sides. About 1 minute per side and remove from the heat.

To assemble the salad first toss the greens in a few tablespoons of dressing (amount will depend on the number of people being served) and place on a platter. Top with a layer of the seaweed salad. Top that with the sautéed shrimp