Instructions

1. Preheat oven to 350 F (180 C).
2. To make pesto, in a blender, place 2 garlic cloves, walnuts, basil, olive oil, lemon juice and Parmesan. Blend on high until smooth. Season to taste with salt and pepper and set aside.
3. In a small microwave-safe bowl, melt 1 tbsp (15 ml) butter and add remaining clove of minced garlic. Lay baguette on a baking sheet and pour butter mixture evenly over top. Place in oven until brown and toasted, about 10 minutes.
4. In a medium saucepan over medium-high heat, melt remaining 1 tbsp (15 ml) butter. Place prawns in a small bowl with 2 large spoonfuls of pesto. Mix to coat. Cook prawns in butter just until opaque, about 2 to 3 minutes on each side. Remove prawns and set aside. Add cherry tomatoes to same saucepan and cook for 5 to 8 minutes until slightly charred.
5. In a large bowl, toss together lettuce, prawns and cherry tomatoes. Add balsamic to remaining pesto and dress salad to taste, then toss to combine.