1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
¼ cup olive oil
2 pounds large shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon olive oil
6 cups arugula or baby spinach
2 large yellow tomatoes, cut into ¼-inch-thick slices
1 (4-pound) wedge seedless red watermelon, rind removed, cut into ¼-inch-thick slices
1 red onion, halved and thinly sliced
Whisk together vinegar, honey, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in ¼ cup olive oil. Set aside.
Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining ¼ teaspoon salt and remaining 1?8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.
Divide arugula among 4 serving plates; top with tomatoes, watermelon, and onion. Top evenly with shrimp, and drizzle with vinaigrette. Makes 4 servings.
Grilled Goat Cheese & Garlic Crostini
Combine 2 tablespoons olive oil and 2 sliced garlic cloves in a small saucepan; cook over low heat just until warm and fragrant. Brush oil over 8 slices French bread, and grill until toasted. Spread each slice with 2 teaspoons softened goat cheese.
Carolina Grunner, co-owner of The Wine Room of Forest Hills, a boutique wine shop located in Forest Hills, New York, suggests
serving this summery dish with Marchesi di Barolo Gavi Le Lune. ï¿½It's a dry, crisp, and refreshing white wine with great
acidity, making it a perfect match for the balsamic vinaigrette and the goat cheese,ï¿½ she says.