-
1
Chill 4 salad plates.
-
2
Preheat the oven to 250 degrees F.
-
3
In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated.
-
4
Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender.
-
5
Remove from oven and dice.
-
6
Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
-
7
Cut the sweet onions in quarters, then slice the onion into very thin julienne.
-
8
Make sure you slice them so the onion slices do not stick together.
-
9
Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
-
10
Mix the peppercress and baby lettuce together in a large bowl and set aside.
-
11
Season shrimp with salt and pepper and sear in olive oil in a hot pan.
-
12
Set aside.
-
13
Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper.
-
14
Shake for 1 minute, until all is well mixed and salt has dissolved.
-
15
Add the grapeseed and canola oil and shake again.
-
16
Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly.
-
17
Add the vinaigrette to lightly coat the coating to all the ingredients.
-
18
Using chilled salad plates carefully place the salad in layers forming a nice small peak.
-
19
Garnish with balsamic syrup and serve.
