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.;