Earl'S Copycat West Coast Prawn Salad With Citrus Honey Vinaigrette

CITRUS HONEY VINAIGRETTE (may be prepared and chilled up to 1 week ahead):

Combine ingredients in a small food processor or use an hand immersion blender; process until mustard is in tiny pieces. Chill until serving

QUINOA (may be prepared and chilled up to 2 days ahead):

1/2 cup raw quinoa

Wash quinoa in 4-5 changes of cold water until water runs clear, gently rubbing grains and letting them settle before pouring off water. Bring a pot of salted water to a boil; add quinoa and gently boil for 10 minutes; drain and rinse under cold water.

CANDIED PECANS(may be prepared 2 days ahead and stored at room temperature; excess makes a great snack):

1 1/2 tsp egg white

1/2 tsp water

1 cup pecan halves or pieces

1/4 cup sugar

1/4 tsp kosher salt

Preheat oven to 275 degrees. Line a small baking sheet with parchment paper. Beat egg white and water together; stir in pecans then sugar and salt (it will seem like too much sugar but it isn't). Spread on baking sheet and bake 45-55 minutes, stirring every 10 minutes.

GRILLED PRAWNS (best prepared just before serving):

Preheat clean grill to high; oil grates just before cooking. Toss prawns with enough favourite teriyaki, BBQ sauce or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through.

SALAD:

Combine all ingredients except prawns in a large bowl; toss with enough Citrus Honey Vinagrette to coat. Divide between 4 large plates and top with grilled prawns.