Fried wild garlic salad with shrimp in a vinaigrette dressing and pickled cucumbers

Ingredients:

Refueling

• 3 tablespoons white wine vinegar
• Juice of 1 lemon
• 1 tbsp. honey
• 1 tbsp Dijon mustard
• 0.5 cups extra-virgin olive oil
• 0.5 cups vegetable oil
• 2 medium pickled cucumbers, ends trimmed, cut in half lengthwise and thinly sliced

Shrimps

• 1 tbsp. vegetable oil
• 12 shrimps (size U-10), 450-600 g, peeled and deveined

Wild garlic

• 2 tablespoons extra-virgin olive oil
• 24 wild garlic (or green onions), trim the ends, wash and dry
• 2 oranges, peeled and divided into segments
• A handful of fresh herbs

Preparation:

1. Prepare the dressing:
   
   In a bowl, combine white wine vinegar, lemon juice, honey, and mustard. Whisk until smooth. Season with salt and pepper to taste. Gradually whisk in the olive oil and vegetable oil. Stir in the pickle slices and taste. Set aside.
2. Prepare the shrimp:
   
   Heat a large skillet over medium heat and add vegetable oil. Season the shrimp on both sides with salt and black pepper to taste. When the oil begins to smoke lightly, add the shrimp, spreading them in a single layer. Fry for 1-2 minutes, then flip them over and cook for another 1-2 minutes. Transfer the shrimp and some of the oil from the skillet to a bowl. Drizzle with a little of the dressing and set aside.
3. Prepare the wild garlic:
   
   In a large skillet, add olive oil and wild garlic, season with salt and pepper to taste. Cook over high heat, stirring constantly, for 30 seconds until the wild garlic wilts. Cook for another minute, then transfer to a bowl.
4. Divide the wild garlic salad greens among four plates and drizzle with the remaining dressing. Or serve on a large serving platter. Top each serving with some shrimp and orange slices. Serve immediately.
   
   Note
   
   The dressing will taste better if it's left to steep. Make it ahead of time and refrigerate for a few days.