'2 cups of mixed green leaves (arugula, chicory, lettuce, and escarole)'
'2 stalks of sweet herb fresh cut into thin strips'
'1/2 cup orange juice'
'6 tablespoons olive oil'
'1/2 cup unsalted butter'
'16 cleaned shrimp (optional)'
'1 jar of deflated palm fruit'
'16 cooked green asparagus'
'Salt and black pepper to taste'
'2 cups of mixed green leaves (arugula, chicory, lettuce, and escarole)'
'2 stalks of sweet herb fresh cut into thin strips'
'1/2 cup orange juice'
'6 tablespoons olive oil'
'1/2 cup unsalted butter'
'16 cleaned shrimp (optional)'
'1 jar of deflated palm fruit'
'16 cooked green asparagus'
'Salt and black pepper to taste'
'Reduce the orange juice on high heat until it thickens and becomes creamy.'
'Transfer to a bowl and mix in olive oil, salt, and black pepper.'
'Add sweet herb and reserve.'
'In another pan, warm butter and quickly sauté shrimp and palm fruit separately.'
'Season with salt and black pepper and keep warm.'
'Assemble the salad by placing green leaves on a plate, adding palm fruit, shrimp, and asparagus in the center.'
'Drizzle orange juice over the greens and serve.'
