1/3 cup of Grey Poupon Country Dijon Mustard
1/4 cup of honey
2 tablespoons of olive oil
1/4 cup of orange juice
2 tablespoons of balsamic vinegar
3 medium mushrooms, thinly sliced
4 cups of spinach leaves, cleaned
1 small red onion, thinly sliced
1/2 pound of bacon, diced small
2 large oranges or tangerines, peeled and sectioned
1 lb of small shrimp, cleaned and steamed
1/3 cup of Pecan Pieces, toasted
2 quarts of water
2 Bay Leaves
10 Peppercorns
1 quarter of a lemon
Salt and Pepper to taste
Boil 2 quarts of water in a large pot, season it with salt, pepper, 10 peppercorns, 2 bay leaves, quarter of a lemon, add shrimp and cook until shrimp turns pink and begins to float. This usually takes a couple of minutes. Drain, cool in an ice bath, and set aside.
Peel the oranges or tangerines and divide into sections. Pull away and discard any white stringy bits.
In a medium skillet, cook bacon over medium high heat until crisp. Drain on paper towel.
Then add to the skillet vinegar, orange juice, honey, mustard, olive oil, bacon, and salt and pepper until blended. Heat dressing over medium heat for about 2 minutes.
Place spinach, mushrooms, oranges or tangerine pieces, red onion, and shrimp in a large bowl. Then add the warm dressing, toss, and transfer to a serving platter. Sprinkle with the toasted pecans and serve immediately.
