RH Staff

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, chive oil and fleur de sel.

To make grapefruit vinaigrette:
Combine grapefruit juice with ginger, champagne vinegar, Dijon mustard, chopped chives and sugar and salt (to taste). Whisk in grapeseed oil and readjust seasoning.

For salad: Toss endive leaves, heirloom tomato wedges and ruby red grapefruit wedges with grapefruit vinaigrette. Place in center of serving plate.

Place 1/2 lobster tail on top of endive/tomato/grapefruit salad, reserving claw.

Place a tuft of mache greens over lobster and salad. Place 1/4 avocado, cut into wedges, over mache. Place lobster claw on top. Add additional mache to lightly cover claw, so the claw is just peeking through. Garnish with additional Grapefruit Vinaigrette, chive batons, chive oil and fleur de sel.

Sponsored by Nestle FoodServices
www.nestlefoodservices.com



Recipe provided by: Chef Todd Mark Miller, Washington Square, Philadelphia