Ingredients
4 large artichokes1 pound fresh asparagus, trimmed1 cup chopped fresh cauliflower1 cup fresh broccoli florets1/2 cup dry red wine2 shallots, finely chopped, divided1/4 cup olive oil1/4 cup red wine vinegar2 teaspoons Dijon mustard1/4 teaspoon salt1/4 teaspoon pepper6 cups spring mix salad greens1 bunch watercress20 large shrimp, cooked, peeled and deveined1 small fennel bulb, thinly sliced, fronds reserved1/2 cup julienned sweet red pepper
Preparation
With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts.
Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside.
Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
