Lobster Pomelo Salad

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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