1/3 cup DCF seedless green grapes
1 tablespoon Champagne or white wine vinegar
1 teaspoon olive oil
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
1/8 teaspoon salt
Dash of white pepper
3/4 pound large shrimp, peeled and deveined
1/2 cup diagonally cut celery
5 cups trimmed arugula
1 cup DCF seedless red grapes, halved
1 cup DCF seedless green grapes, halved
1/4 cup fresh basil leaves, thinly sliced
2 tablespoons crumbled Gorgonzola cheese
1 tablespoon coarsely chopped walnuts, lightly toasted
- To prepare dressing, combine first 7 ingredients in a blender; process until smooth.
- To prepare salad, bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 minute. Add celery; cook 1 minute. Drain and rinse with cold water; pat dry.
- Place shrimp mixture, arugula, DCF grapes, and basil in a large bowl. Drizzle with dressing; toss gently to coat. Top with cheese and walnuts.