Spot Prawn and Prosciutto Salad

Grilled endive, watercress and crispy shallots with confit citrus vinaigrette.

12 spot prawns, de-shelled and poached 7 ounces (200 g) thinly sliced prosciutto 2 heads of endive 1 bunch of watercress Court bouillon for poaching prawns 3 cups (750 mL) water 1 cup (250 mL) white wine 1 lemon 1 onion, chopped 1 stalk celery, chopped 3 cloves of garlic, chopped 3 fresh bay leaves 1 sprig thyme 1 tsp (5 g) peppercorns Confit citrus vinaigrette 2 cloves garlic, chopped fine 2 shallots, diced 1 orange, segmented (save juice) 1 lemon, segmented (save juice) 1 grapefruit, segmented (save juice) 1 lime, segmented (save juice) 1 bunch chives 1 bunch tarragon 2 fresh bay leaves 5 tbsp (75 mL) champagne vinegar 1 cup (250 mL) olive oil 1/2 tsp (2.5 g) crushed fennel seed 1/2 tsp (2.5 g) crushed coriander seed

Crispy shallots

2 medium shallots 1/2 oz (14g) cornstarch 1 quart (1L) canola oil

▶ Make court bouillon: Add all ingredients into a pot and bring to a boil. Immediately turn the heat down to a simmer. Let this simmer for 10-15 minutes. When finished cooking reduce heat to low.

▶ Citrus vinaigrette: With a small paring knife, remove each citrus segment from its membrane and set aside. Squeeze the remaining membrane for excess juice and set aside. Lightly sauté diced shallots and garlic with a small amount of olive oil. After a few minutes add crushed spices, vinegar and bay leaf. Cook for 1-2 minutes. Add remaining olive oil and citrus segments and very slowly raise temperature to no hotter than 180 F (82 C) Cook for 20-30 minutes. Immediately cool in an ice bath, add your fresh herbs, excess juice of desired, and season to taste. ▶ Put peeled prawns into court bouillon and poach for 1 1/2 minutes, making sure to move them around so they are not touching. Remove and put into the fridge. Cut endive into quarters. Slightly oil each piece and grill endive on each side. After they are nicely charred, place into the fridge. Cut the stems from watercress, wash well and pick out any bad pieces. Dry on a towel and set aside.

▶ Crispy shallots: Preheat oil in a small pot to no more than 330F (165 C). Finely slice shallots and toss with cornstarch. When oil is hot, quickly fry until golden brown. Drain on paper towel. ▶ To assemble: Combine endive, prawn, prosciutto, cress, and dressing.