Roasted Shrimp, Endive, and Red Onion Salad

Ingredients

• •1/2 tbsp olive oil
• •4 endive, halved lengthwise
• •2 medium red onion, each cut into 6 wedges
• •1/2 lb shrimp, deveined and peeled
• •2 tbsp extra-virgin olive oil
• •2 tbsp fresh sage, chopped
• •1 tbsp lemon juice
• •1 1/2 tbsp red wine vinegar
• •1 tsp dijon mustard
• •1/2 tsp salt
• •1/4 tsp pepper

Steps

1. 1Preheat oven to 400F. Lightly oil a large rimmed baking sheet, and place endive and onion on it, cut side down. Roast for 20 minutes.
2. 2Meanwhile, whisk vinaigrette ingredients in a large bowl.
3. 3When roasting is done, gently flip vegetables and add shrimp, then return to oven for another 15 minutes, until shrimp is just cooked and vegetables are golden-brown and tender.
4. 4Add veggies and shrimp to bowl with vinaigrette, gently toss. Serve, drizzling any remaining vinaigrette.