Citrus Vinaigrette:
2 tablespoons olive oil
2 tablespoons raspberry vinegar
3/4 cup unsweetened orange juice
2 teaspoons grated orange zest
1 1/2 tablespoons finely chopped fresh parsley
Salt and pepper
Salad:
2 cups canned black-eyed peas, drained
1 cup low-sodium chicken broth
5 cups arugula
1 cup sliced seedless cucumber
1 small onion, minced
1 Asian pear, cut into large chunks
1/2 cup dried black currants or dried cranberries, soaked in brandy
1/2 red bell pepper, seeded and minced
1 pound cooked, peeled and deveined shrimp
For the vinaigrette: Whisk together the olive oil, vinegar, orange juice, orange zest, parsley and some salt and pepper in a small bowl. Refrigerate until ready to serve.
For the salad: Simmer the black-eyed peas in the chicken broth for 5 minutes. Drain and let cool to room temperature. In a large bowl, toss together the black-eyed peas, arugula, cucumbers, onions, pear, currants and red peppers. Toss with half of the citrus vinaigrette. In a separate bowl, toss the shrimp with the remaining dressing. Add the shrimp to the salad. Serve immediately.