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Lobster Fruit Salad
Serves 4
2 1.5 lb Fresh Eddy Lobsters (see order page)
8 cups Baby Green Lettuce, turn
1 cup Fresh Mango, diced
3 oz Maytag Bleu Cheese, crumbled
1/3 cup Walnut Halves, toasted
1/3 cup Sun-dried Cranberries
1/2 cup Walnut Vinaigrette (see recipe below)
Cook and pick your lobsters. Toss lettuces, mango, walnuts, and sun-dried cranberries in a large salad bowl. Drizzle with the dressing just before serving.
Walnut Vinaigrette
3/4 cup Walnut Oil
1/4 cup Balsamic Vinegar
1 Egg White
3 tbs Dried Herbs de Provence
In a small bowl, Gradually whisk oil into the vinegar. Whisk in egg white, salt, pepper, and herbs.
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