Prawn and Arrugula Salad
5 medium to large Prawns, peeled and deveined
6 kalamata olives, pitted and sliced in half
3 small tomatoes (small cluster tomatoes work best)
2 artichoke hearts
1/2 ounce goat creamy goat cheese
1 ounce Arugula
1/2 table spoon lemon juice
1/2 table spoon extra virgin olive oil
Salt and pepper to taste
Remove the pits from the olives, and slice them in half, wash and rinse the tomatoes, and cut them in small chunks (remove as many seeds as you can). Cut the artichoke hearts in 4. Dice the goat cheese if it is creamy enough, otherwise crumble it.
Wash and rinse the arugula. Save a few olives and artichokes pieces that you can use later to garnish the plates. Mix everything else in a large salad bowl.
To prepare the dressing, mix the lemon juice, the olive oil, salt and pepper, and mix thoroughly.
Up to this point, everything can be prepared ahead of time. The last step is to cook the prawns in a small frying pan. Put some olive olive oil in the pan, heat it up over medium heat. When the oil is hot, put the prawns, add some salt and pepper and cook the prawns a few minutes on each side till they have a nice orangy color.
When the prawns are done, mix the dressing with the salad, and serve immediatly. You can server as an appetizer or an entree by varying the quantities.