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, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.