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" Ingredients \u2022 18 peeled, cooked 16/20 shrimp \u2022 1 bulb fennel, trimmed and sliced paper thin (ideally, on a mandoline) \u2022 2 bunches arugula, stems trimmed, leaves washed and dried \u2022 8 tbsp. extra-virgin olive oil \u2022 1 clove garlic, slivered \u2022 \u00BD cup cooked lentils du Puy (French green lentils) \u2022 1 tbsp. whole-grain mustard \u2022 1 tbsp. red wine vinegar \u2022 Salt and freshly ground black pepper Directions Toss the shrimp, fennel and arugula together in a large bowl.  Heat 2 tablespoons of the olive oil in a large saut\u00E9 pan and brown the garlic. Add the lentils and mustard and cook, stirring, until the ingredients are heated through. Pour in the vinegar, then whisk in the remaining olive oil.  Pour lentil vinaigrette over the salad and toss. Season with salt and pepper to taste and serve immediately. Serves 6 to 8. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2279/shrimp-arugula-fennel-salad-warm-lentil-vinaigrette-recipe-a-60986/>