Recipe: Pan Roasted Shrimp with Wisconsin Aged Parmesan

One of the first signature dishes at Chef Michael Symon's restaurant, Lola, this meal can be enjoyed as an entrée or as a salad. Featuring buttery Wisconsin Aged Parmesan that crackles on the tongue, shrimp, white beans, and grape tomatoes, this original dish boasts rich and creamy flavors with a full-bodied taste.

NUMBER OF SERVINGS: 4-6

• 2 shallots, minced (about 2 tablespoons)
• 1 clove garlic, minced
• Kosher salt and ground black pepper
• Juice of 2 lemons
• 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
• 1/2 cup grape tomatoes, halved
• 1 cup freshly cooked or canned white beans, such as cannellini
• 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
• 1/4 cup fresh dill, chopped
• 1 pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.

Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.

Add warm shrimp to prepared mixture and toss. Serve immediately.

Recipe and image from the Wisconsin Cheese site -- visit the site to watch a video of Chef Symon making the salad.

Recipe: Spicy Sunflower Salad with Carrot Dressing

Using a mix of small-to-larger and delicate-to-crunchy greens makes this salad lively. The vibrant dressing contains only a teaspoon of oil.

Yield: Serves 6
Time: 30 min.

Ingredients
Dressing
1 pt. fresh carrot juice
3 tablespoons fresh lime juice
1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
1 teaspoon Asian (toasted) sesame oil
1/4 teaspoon kosher salt

Salad
1/2 cup sunflower seeds
1/2 large orange or yellow bell pepper
6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
1 1/2 cups lightly packed pea shoots or micro greens
1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish
1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

Preparation
1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

Note: Raw sprouts can occasionally contain bacteria that cause food borne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

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Recipe: Arugula Salad with Grilled Fruit

I love fruit. Almost all kinds of fruit. Name a fruit, I probably like it. Fruit on salad? Yes, please...it is delicious!



Arugula Salad with Grilled Fruit

Prep Time: 5 minutes
Cook Time: 4 minutes
Serves: 4-6

You Will Need:

Vinaigrette
1/4 cup white balsamic vinegar
1 shallot, minced
6 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper

Salad
3 apricots, halved, stones removed (peaches, plums, red apples or figs are alternatives)
1 Tbsp. extra-virgin olive oil
3 ounces pancetta, thinly sliced
8 cups baby arugula
1/2 cup coarsely chopped, skinned and toasted hazelnuts

For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly. Season with salt and pepper.

For the Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the fruit halves with olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1-2 minutes.

To serve: Place the arugula in a large salad bowl. Slice the grilled fruit and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.