Lobster, Avocado, and Asparagus Salad
Ingredients:
For the dressing:
1 small shallot, minced
2 tablespoons sherry vinegar
½ tablespoon Dijon mustard
1 cup olive oil
½ teaspoon minced fresh thyme leaves
Salt and pepper
For the salad:
2 cups arugula
1 avocado, chopped into large pieces
2 hearts of palm, sliced
½ cup corn
2 large lobster tails, boiled or steamed, shells removed, cut into 1-inch chunks
Recipe directions:
In a small bowl, cover the shallot with the vinegar. Let sit for 10 minutes so that the shallot mellows. With a fork, whisk in the Dijon mustard, olive oil, thyme, salt, and pepper.
To serve the salad, layer the ingredients on a large platter: arugula, avocado, hearts of palm, corn, and lobster. Drizzle with the dressing.