INGREDIENTS:
1 dozen Prawns, deveined
2 Tangerines, peeled and divided
1 pack of Enoki, divided into small bunches
4 stalks Celery, cut into bite size
2 cups Baby Spinach
1 handful Hemp Seeds
DRESSING:
3 Tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1 teaspoon Balsamic Vinegar
Salt and Pepper to taste
DIRECTION:
1. Bring a small pot of water to a boil over high heat. Add about 2 tablespoons of salt. Add prawns and blanch until they turn orange and curl up. Drain the prawns quickly and remove the shells.
2. In a small bowl, whisk the dressing ingredients together until well combined.
3. In a large mixing bowl, combine the salad ingredients together. Add the dressing and gently toss to combine. Serve immediately.
