Shrimp and Spring Mix Salad with Persian Lime Vinaigrette

Salad
4 cups spring mix salad greens
1 medium tomato, large dice
½ cup thin sliced red onion
1 or 2 cups cooked baby shrimp
Optional: 1 hard boiled egg coarsely chopped.

Vinaigrette
1/3 cup Olive Tap White Balsamic Vinegar (substitute white wine vinegar and 1 tbsp sugar)
1 tbsp. Dijon mustard
Pinch of salt and pepper to taste
2/3 cup Olive Tap Persian Lime Olive Oil

Preparation:
In a bowl, whisk the vinegar, salt, pepper and Dijon mustard completely. Slowly add the Persian Lime Olive Oil whisking constantly until completely incorporated. Refrigerate for up to 5 days.

Arrange the greens on a serving plate, and add the tomato and onion. Place a scoop of shrimp on top of the salad, and garnish with the hardboiled egg. Chill until ready to serve.

When ready to serve: If necessary, shake or whisk the vinaigrette and pour 2 or 3 tablespoons over the shrimp and salad. Serve immediately.