Arugula Salad with Vegetables and Shrimp
Rinse salads, shake dry and tear into bite-size pieces.
Rinse shrimp in cold water and pat dry.
Trim scallions, rinse, cut in half crosswise, then cut in half lengthwise or quarter.
Trim celery and rinse, using only the tips of leaves.
Cut chile pepper lengthwise, remove seeds and cut into small cubes.
Whisk together vinegar, oil and chile; season with salt and pepper. Mix with the salad ingredients and shrimp and distribute on plates.
Serve garnished with sage flowers.