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Maine Lobster salad with Micro Greens and Muscat Dressing
by Hanzell Vineyards

By Chef Carlo Cavallo, Sonoma-Meritage Restaurant & Oyster Bar

2 1 1/2 lbs of Maine lobsters Cooked and cleaned (removed from shell)
4 oz of micro greens (can substitute spring mix)
2 grapefruit, peeled and segmented
2 ripe avocados, cut into cubes
2 box of heirloom toybox tomatoes (sliced lengthwise)
1 english cucumber sliced thin on a bias
1/4 cup Muscat wine vinegar
3/4 cup of extra virgin olive oil
1 bunch of chives, thinly sliced
1 bunch of scallions, thinly sliced on a bias
Salt & Pepper

Layer cucumber slices on 4 individual plates in a semi circle shape. In a mixing bowl, add the chives, and Muscat vinegar. Slowly whisk in the Extra virgin olive oil to create an infusion dressing, salt & pepper to taste. Add 1/3 of the dressing to the lobster meat, in a separate bowl, add the grapefruit, tomatoes, avocado and scallions. Toss the ingredients with 1/3 of the dressing and place the mixture in a cylinder mold, press down firmly and unmold. Place 1/2 lobster tail and a claw on top of citrus/vegetable mold. Top each lobster salad with a little micro greens and drizzle with remaining dressing.


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