Last weekend David and I drove out to Hood River, Oregon for lunch. Afterwards we took in the “Fruit Loop” and bought apples and pears at one of the many fruit stands. Inspired by the autumn still life on my kitchen counter, I made this incredible salad of fall flavors.
Curried Shrimp and Apple Salad
(makes 4 servings)
2 tbsp olive oil-divided
1/2 cup shalots, thinly sliced
1 tsp (or to taste) curry powder
1 cup pear juice
1 tsp apple cider vinegar
1 lb shelled and deveined shrimp
salt and pepper to taste
1 large apple, chopped (I used my favorite: Honey Crisp)
1/4 cup tart dried cherries
1/2 toasted cashews
8 cups chopped field greens with herbs
Heat half of the olive oil in a large skillet. Add sliced shalots and saute till tender, 2-3 minutes. Add curry powder and cider or pear juice. Bring to a boil and reduce to 3/4 cup; about 4 minutes. Transfer to a large bowl. Add the vinegar. Let cool.
Heat the remaining olive oil in the skillet and add the shrimp. Season with salt and pepper to taste. Saute shrimp just until they curl and are pink. Place on a dish.
Add field greens to cooled curry and shalot dressing; toss. Add chopped apple, dried cherries, and toasted cashews; toss again. Divide into 4 servings in bowls and top each with a serving of sauted shrimp. Serve with whole wheat pita.