Mustardy Shrimp Salad on Endive Leaves..

Cooking Instructions

IN A SMALL SKILLET over medium high heat, heat oil and cook mustard seeds until they pop. Let cool, then mix with capers, pepper, parsley, mustard, mayonnaise, yogurt, lemon juice, and tarragon until well combined. Add shrimp and mix gently. Add salt and pepper. COARSELY CHOP 1 endive and toss with watercress. Moisten with about 2 tablespoons mayonnaise mixture. Core and separate leaves of the remaining 5 endives. Select 36 of the best-looking leaves and place about 1 tbsp shrimp salad on pointed end. Mound watercress mixture in center of serving platter and surround with filled endive leaves.

Wine Pairing(s)

Bouchard Pere et Fils 'Ancienne Cuvee Carnot' Volnay Caillerets

Follin Arbelet Aloxe-Corton

Fetzer 'Valley Oaks' Gewurztraminer

Tariquet Sauvignon Blanc 'Cotes de Gascogne'

Albert Bichot 'Moutonne' Chablis Grand Cru

Louis Jadot Vosne-Romanee

Domaine Salvat Sauvignon Blanc

Rene Junot Dry White

Markus Molitor Kabinett Riesling

Bouchard Pere & Fils Vigne de L'Enfant Jesus