Ingredients
- 1/2 cooked lobster, sliced in medallions
- 2 ounces frisee
- 1 section pomelo, cut crosswise
- 3 stalks white asparagus, blanched
Dressing:
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 3 tablespoons Chinese red vinegar
- Pinch salt and pepper
Garnish:
- Ground peanuts
- Toasted sesame seeds
- Taro chips
Directions
Make dressing by emulsifying ingredients. Toss frisee and pomelo together with dressing. Place on a chilled plate and arrange lobster medallions and asparagus around edge, drizzle lightly with dressing. Garnish with peanuts, sesame seeds, and taro chips.
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