Shrimp, Mandarin Orange and Toasted Cashew Salad with Balsamic Vinaigrette

Ingredients:
1/4 cup olive oil
1 tbsp orange juice
1 tbsp honey
1 tsp mustard
1 tbsp balsamic vinegar
crushed red pepper
1 can Jolly oranges
cooked, peeled and deveined shrimps
1/2 small red onion, thinly sliced
Shredded romaine lettuce
toasted, copped cashew nuts

Procedure:
In a medium bowl, whisk together olive oil, orange juice, mustard, balsamic vinegar, honey and crushed red pepper. Add oranges, shrimp and onion and toss gently to coat.
Arrange lettuce in a plate. Top with shrimp mixture. Sprinkle with cashew nuts.Serve.