Warm Shrimp and Endive Salad

1. 1

   Peel and seed tomato and cut into 1/4-inch dice.

2. 2

   In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes.

3. 3

   Shell and devein shrimp.

4. 4

   Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core.

5. 5

   With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.

6. 6

   In a small bowl whisk together vinaigrette and mustards.

7. 7

   In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.

8. 8

   Season shrimp with sea salt and white pepper.

9. 9

   In a large heavy nonstick skillet heat oil over moderately high heat until just smoking.

10. 10

    Add shrimp in one layer and saute until undersides are golden brown, about 1 minute.

11. 11

    Turn shrimp over and saute until just cooked through, about 30 seconds.

12. 12

    Divide shrimp among 4 plates, mounding them.

13. 13

    Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp.

14. 14

    Garnish salads with remaining teaspoon cilantro.

* Per serving · 4 servings · Values may vary.