Yield: 1 serving. 5 endive leaves 5 heirloom tomato wadges 5 ruby red grapefruit wedges (pits and sinews removed) 1/2 lobster tail as needed, mache greens 1/4 avocado, cut into wedges 1 lobster claw GRAPEFRUIT VINAIGRETTE: (MAKES 1 CUP) juice of 1 ruby red grapefruit 1 Tbsp. minced young ginger 2 Tbsp. champagne vinegar 1 tsp. Dijon Mustard 1 Tbsp. chopped chives to taste, salt to taste, sugar (to balance bitterness and tartness) 1/2 cup grapeseed oil as needed for garnish, chive batons, ...
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