2 quarts plus 1 cup water, divided
1 cup white wine
1 lemon, cut in half
2 bay leaves
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 pound uncooked rock shrimp or baby shrimp, peeled
4 quarts salted water
1 pound dry orzo or pastini pasta
1 cup plus 1 tablespoon extra virgin olive oil, divided
4 blood oranges, divided
1 cup white balsamic vinegar
2 tablespoons honey
2 tablespoons roasted garlic puree
1 teaspoon sea salt
1/2 pound Calabrese salami, diced small
8 ounces baby arugula chiffonade
1 cup Treasure Cave® Crumbled Gorgonzola Cheese from Wisconsin
Fresh ground pepper, to taste
Place 2 quarts of the water, white wine, lemon, bay leaves, kosher salt and peppercorns in a large pot and bring it to boil. Add the shrimp and reduce the heat to medium. Cook for 3–4 minutes or until the shrimp are pink and firm. Then drain the shrimp, discard the liquid and chill.
Meanwhile, in a large pot, bring 4 quarts of salted water to a boil. Add the pastini and cook for 6–8 minutes, or until the pasta is al dente. Drain the pasta, rinse with cool water and toss with 1 tablespoon of the olive oil. Then, refrigerate.
To make the dressing: Peel and segment 2 blood oranges and set aside. Juice the remaining 2 blood oranges into a large bowl. Then, add the remaining 1 cup of olive oil, balsamic vinegar, remaining 1 cup of water, honey, roasted garlic puree and sea salt and whisk to mix well.
In a large bowl, combine the shrimp, pastini, salami and orange segments. Then, stir in about 1/2 of the dressing, adding more if necessary.
To serve: Spoon the pastini salad in the middle of a bowl and sprinkle the arugula around the edges. Top with the Treasure Cave® Crumbled Gorgonzola Cheese and a few cranks of fresh ground pepper.
Recipe courtesy of Wisconsin Milk Marketing Board