Lobster-Mango Salad

Ingredients

• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 teaspoons minced peeled gingerroot
• 1/2 teaspoon salt
• 1 cup chopped peeled mango
• 3/4 cup minced red onion
• 1/4 cup finely chopped seeded serrano chili
• 3 tablespoons chopped fresh mint
• 1 head Belgian endive (about 1/4 pound)

• 2 (1 1/2 lb)  lobsters, cooked
• 8 cups gourmet salad greens
• 32 slices peeled jicama (9 x 1/2 x 1/8-inch strips)
• 24 asparagus spears, steamed and chilled
• 1 teaspoon fresh ground pepper

Directions

1. 1

   Combine the first 4 ingredients in a small bowl; stir well.

2. 2

   Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.

3. 3

   Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.

4. 4

   Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.

5. 5

   Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.

6. 6

   Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.

7. 7

   Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.

8. 8

   Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.