2 cups lightly packed arugula
1 cup lightly packed watercress
1 cup cooked beet wedges
½ cup zucchini ribbons (see Tip)
½ cup thinly sliced fennel
½ cup cooked barley
4 ounces cooked, peeled shrimp (see Tip), tails left on if desired
Fennel fronds for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt
Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on large dinner plate.
Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.