Scampi With Pine Nuts And Tarragon

Preparation:

Preparation: Wash the salads. Dry them and cut them coarsely with your hands. Clean the spinach, wash and dry them. Clean the scampi by detaching the heads from the tails, then shell the tails and remove the black casing. Wash them and dry them. In an iron pan, over a not too high heat, lightly toast the pine nuts, stirring constantly and sautéing them in the pan. Remove them when they have taken on a nice golden color. Prepare the salad dressing. Emulsify the balsamic vinegar in a small bowl with a fork, 4 spoonfuls of oil, a pinch of salt and pepper and a spoonful of minced tarragon. Heat 2 tablespoons of oil in a pan, add the scampi tails and cook for about ten minutes over high heat, stirring. Salt the scampi and drain them by placing them on absorbent kitchen paper. Combine the salads and spinach in a deep serving dish. Add the scampi tails and pine nuts, a few tarragon leaves and season with the prepared sauce.