Ingredients

• 1/2 cooked lobster, sliced in medallions
• 2 ounces frisee
• 1 section pomelo, cut crosswise
• 3 stalks white asparagus, blanched
• 1 tablespoon honey
• 1/2 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 3 tablespoons Chinese red vinegar
• Pinch salt and pepper
• Ground peanuts
• Toasted sesame seeds
• Taro chips

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Instructions

1. Make dressing by emulsifying ingredients. Toss frisee and pomelo together with dressing. Place on a chilled plate and arrange lobster medallions and asparagus around edge, drizzle lightly with dressing. Garnish with peanuts, sesame seeds, and taro chips.;