Instructions: Preheat oven to 350 degrees. Arrange walnut halves on a baking sheet and bake until lightly golden, about 5 to 7 minutes. Let cool completely. To make the gastrique, in a small non-reactive saucepan combine the vinegar, sugar and orange juice, bring to a boil and cook until its a syrup consistency, about 5 to 10 minutes. Let cool completely in a heat-resistant glass bowl. You will have about 1/3 cup.

Cook shrimp however you like them; I sauteed mine with a little garlic and butter.

In a large bowl toss salad greens with olive oil and salt and pepper and mound on a serving platter. In a large bowl combine the Blue cheese, tomatoes, shallots, tarragon, orange segments, olive oil and salt and pepper, and toss together. Arrange on top of the greens. Drizzle with the gastrique and then sprinkle with toasted walnuts and chopped chervil. Arrange shrimp on top and serve. The dish serves four and you should serve immediately.

Susan Says: I thought if this served 4 as a salad, it would serve 2 nicely for a main dish. It makes alot! We couldnt eat it all. It doesnt hold, so only make what you can eat at one time.

NOTES :
This recipe was inspired by Emeril Lagasses Arugula Salad recipe that I saw on GMA this morning. I made a few changes and came up with the following:

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