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I don't have a good name for this and they aren't exact instructions, but here's what I came up with!! 
Bag of mixed baby greens
1 package blackberries
1 package raspberries
3/4 c sliced almonds, chopped walnuts, or pecans cinnamon roasted*
3/4 c crumbled goat cheese
Honey Mustard salad dressing (I have tried many and my absolute favorite is Olde Cape Cod Honey Dijon - they sell it at Ukrops)
2 tbsp olive oil
8 jumbo prawns with shells removed except for the tails
Cook nuts. You want them to be nice and warm when they go in the salad.
Heat a couple tablespoons of olive oil in a pan and toss in prawns (if already cooked, skip to spices, if not cook first and toss in spices near the end.) Toss in a clove or two of crushed garlic and add some general seasonings - I usually just toss in some general Italian spice mix or something like that. Not a whole lot but enough to give it some good flavor. When you think they are cooked thoroughly, toss in a tbsp of cinnamon and toss in the pan. Set aside.
Mix baby greens and berries in large bowl with Honey Dijon dressing. Taste test and if desired, dilute with either olive oil or water or a combination of both. Add goat cheese crumbles and warm nuts and toss lightly. (Don't add the goat cheese too soon. It gets mushy and gross if you toss it too much.
Arrange in four martini glasses. Add prawns to top, tails sticking out the top. Toss in a martini stirrer for decoration.
*Cinnamon Roasted Almonds
1 egg white
1 teaspoon cold water
4 cups almonds
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Lightly grease one 15 x 10 x 1 inch jellyroll pan.
Lightly beat the egg white; add water and beat until frothy but not stiff. Add the nuts and stir until well coated.
Sift together the sugar, salt and cinnamon. Sprinkle over the nuts and toss to mix.
Spread on pan and bake for 1 hour, stirring occasionally.
Bag of mixed baby greens
1 package blackberries
1 package raspberries
3/4 c sliced almonds, chopped walnuts, or pecans cinnamon roasted*
3/4 c crumbled goat cheese
Honey Mustard salad dressing (I have tried many and my absolute favorite is Olde Cape Cod Honey Dijon - they sell it at Ukrops)
2 tbsp olive oil
8 jumbo prawns with shells removed except for the tails
Cook nuts. You want them to be nice and warm when they go in the salad.
Heat a couple tablespoons of olive oil in a pan and toss in prawns (if already cooked, skip to spices, if not cook first and toss in spices near the end.) Toss in a clove or two of crushed garlic and add some general seasonings - I usually just toss in some general Italian spice mix or something like that. Not a whole lot but enough to give it some good flavor. When you think they are cooked thoroughly, toss in a tbsp of cinnamon and toss in the pan. Set aside.
Mix baby greens and berries in large bowl with Honey Dijon dressing. Taste test and if desired, dilute with either olive oil or water or a combination of both. Add goat cheese crumbles and warm nuts and toss lightly. (Don't add the goat cheese too soon. It gets mushy and gross if you toss it too much.
Arrange in four martini glasses. Add prawns to top, tails sticking out the top. Toss in a martini stirrer for decoration.
*Cinnamon Roasted Almonds
1 egg white
1 teaspoon cold water
4 cups almonds
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Lightly grease one 15 x 10 x 1 inch jellyroll pan.
Lightly beat the egg white; add water and beat until frothy but not stiff. Add the nuts and stir until well coated.
Sift together the sugar, salt and cinnamon. Sprinkle over the nuts and toss to mix.
Spread on pan and bake for 1 hour, stirring occasionally.