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Poached Shrimp, Melon & Frisée Salad

FOOD & WINE Wine Club Poached Shrimp, Melon & Frisée Salad FOOD & WINE Wine Club Poached Shrimp, Melon & Frisée Salad
To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for the shrimp and reduces it.
Servings: 4 servings
Total Time: 1 hour 15 minutes
Ingredients
2 small fennel bulbs, thinly sliced
1 small leek, white and tender green part only, thinly sliced
3 garlic cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
Finely grated zest and juice of 1 medium orange
1 cup dry white wine
3 cups water
Kosher salt
1 1/2 pounds large shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Piment d’Espelette (see Note)
1 1/2 cups finely diced cantaloupe (1/2 pound)
1 1/2 cups finely diced honeydew (1/2 pound)
1 small head of frisée, tender inner leaves only, chopped
1 tablespoon chopped tarragon
Directions
1. In a large saucepan, combine half of the fennel with the leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest, orange juice, white wine, water and 2 teaspoons of kosher salt and bring to a boil. Simmer over low heat for 20 minutes. Let cool for 15 minutes.

2. Add the shrimp to the saucepan and cook over low heat until pink and curled, about 5 minutes. Remove from the heat and let the shrimp marinate in the warm liquid for 15 minutes. Using a slotted spoon, transfer the shrimp to a plate. Halve each shrimp lengthwise and refrigerate until cool. Strain the poaching liquid, reserving 1 cup.

3. In a small saucepan, boil the reserved poaching liquid over high heat until reduced to 2 tablespoons, 15 minutes; transfer to a large bowl and whisk in the oil and vinegar. Season with salt and piment d’Espelette. Add the cantaloupe, honeydew, frisée, tarragon, shrimp and the remaining sliced raw fennel. Season the salad with salt and piment d’Espelette, toss gently and serve. —Daniel Humm

MAKE AHEAD The poached shrimp and dressing can be prepared up to 1 day ahead; refrigerate separately.

NOTES Piment d’Espelette is a spicy ground red pepper from the Basque region of France. It’s available at specialty food stores.