Yum it's salad!

Ingredients: 

curryvinegar:
- 2 spoons mayonaise
- 1 spoon sour cream
- 1/2 teaspoon curry powder
- 1 teaspoon honey
- 1 dash walnut oil
- 1 dash apple juice
- 1 dash cider vinegar
- pepper
- salt

salad: 
- 1 green apple (Granny Smith)
- 1 bundle coriander
- 1 bundle watercress
- 1 bundle fresh chervil
- 4 small onions
- pepper
- salt

shrimps:
- 20 shrimps
- 1 dash olive oil
- 1/2 teaspoon currypowder
- pepper
- salt

decoration:
- 30 gram baked onions
- 1 dash olive oil
- 1 dash cider vinegar
- pepper
- salt

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Preparation:

curryvinegar: 
- Use a high mixing cup and add: the mayonaise, sour cream, cider vinegar, walnut oil, currypowder.

- Mix the dressing with a hand blender

- Add a bit of honey and a dash of apple juice

- Mix everything again and try it out. Add pepper and salt if you prefer

salad:
- Clean all your vegetables and herbs

- Take a big salad bowl and prepare your salad "à la minute"

- Cut your little onions into small rings and put them in the bowl

- Get little sprigs from your coriander and watercress. Put them in the bowl together with the chervil

- Cut your apple into small pieces and afterwards into "julienne" (small fries shapes). Add them to your salad bowl

- Season with pepper and salt if you prefer

shrimps: 
- Get rid of the shell around every shrimp

- Make a small cut with a sharp knife on the back-side of the shrimp

- remove the intestinal tube very carefully

- Put your frying pan on a high temperature and add some olive oil. Let it get very hot before adding the shrimps

- Bake the shrimps very short on this high temperature. They need to have a good crust without drying out

- Season the shrimps with pepper, salt and currypowder

decoration:
- Sprinkle some olive oil and cider vinegar on the salad

- Blend the salad very carefully

- Add some salad on every dish and decorate them with some baked onions

- Finish with some shrimps and add some vinegar