Yield: 6 servings
|5 tablespoons||Olive oil|
|1 teaspoon||Chopped fresh thyme|
|½ teaspoon||Minced garlic|
|30 \N||Small prawns *|
|2 cups||Dry white wine|
|4 tablespoons||Unsalted butter|
|12 \N||Cloves garlic|
|1 \N||Head radicchio|
|½ \N||Head escarole|
|1 cup||Mache leaves|
|6 ounces||Feta cheese, crumbled|
|1 tablespoon||Sherry wine vinegar|
|\N \N||Salt, pepper|
|16 \N||Nicoise olives|
*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined.
Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl.
Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates. Arrange prawns and olives over greens.