Login to Save Like

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 head  of frisee, tender inner leaves only, chopped
• 1 tablespoon  chopped tarragon

Description

To Make The Dressing For This Pretty Salad, Daniel Humm Takes The Zesty Poaching Liquid For Shrimp -- Flavored With Coriander Seeds, Garlic, Peppercorns, And Orange Zest -- And Reduces It. The Salad Is Wonderful As Both A First Course Or A Light Main Cour

Recipe.com