Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Olive oil 1 Head radicchio
1 ts Chopped fresh thyme 1/2 Head escarole
1/2 ts Minced garlic 1 c Mache leaves
30 Small prawns * 6 oz Feta cheese, crumbled
2 c Dry white wine 1 tb Sherry wine vinegar
4 tb Unsalted butter Salt, pepper
2 oz Sugar 16 Nicoise olives
12 Cloves garlic

*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.

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