Honeydew Melon and Shrimp Salad | RICARDO

Ingredients

• 1/3 cup (75 ml) olive oil
• 2 tablespoon (30 ml) rice vinegar
• 1 tablespoon (15 ml) white wine vinegar
• 2 teaspoons (10 ml) honey
• 1 teaspoon (5 ml) lemon zest
• 1/2 teaspoon (2.5 ml) Dijon mustard
• Salt and pepper
• 1 lb (454 g) shrimp, peeled, deveined and cut in half lengthwise
• 1/2 cup (125 ml) white wine
• 2 tablespoons (30 ml) white wine vinegar
• 2 cups (500 ml) julienned carrots
• 3 cups (750 ml) julienned white turnip
• 2 teaspoons (10 ml) grated lemon zest
• 2 cups (500 ml) honeydew melon balls (about 1 melon)
• 2 cups (500 ml) cantaloupe balls (about 1 melon)
• 1 1/2 cups (375 ml) baby arugula