INGREDIENTS:
(2 servings, prepare in 35 minutes)
Marinade:
1/8 cup balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon honey
1 tablespoon garlic
1/2 teaspoon red pepper flakes
1/4 cup salad oil
To taste, salt and pepper
Dressing:
1/8 cup fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon honey
1 tablespoon fresh basil, chiffonnade
2 teaspoons garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon ground mustard
1/4 cup salad oil
To taste, salt and pepper
Mixed greens
2 tablespoons toasted pistachios
1 plum tomato
1 portobello mushroom
1 Maine lobster tail, cooked and cleaned
3 asparagus spears
1 each 3" baguette
2 tablespoons goat cheese
DIRECTIONS:
Make the marinade in a small bowl. Whisk together the vinegar and brown sugar until the sugar is completely dissolved. Whisk in the honey, garlic, and the pepper flakes. Continue whisking and gradually add oil, whisking until thoroughly blended. Adjust seasoning with salt and fresh cracked black pepper. Marinate the portobello for 15 minutes.
Make the dressing in a small bowl. whisk together the lemon juice and brown sugar until the sugar is completely dissolved. Whisk in the honey, basil, garlic, and mustards. Continue whisking and gradually add oil, whisking until thoroughly blended. Adjust seasoning with salt and fresh cracked black pepper.
Wash and dry the salad greens. Place in a bowl and add the pistachios. Drizzle the dressing over the greens mixing well, being careful not to bruise the greens. Transfer to a large bowl suitable for serving. Slice the tomato into 1/4" slices, approximately five pieces, discard the top and bottom. Place the tomatoes on the left side of the greens, shingling each slice.
Grill the mushroom for approximately two minutes on each side. Dredge the Maine lobster tail in the remaining marinade and grill approximately two minutes on each side. Lightly grill asparagus. Place the grilled mushroom in the center of the greens and place the Maine lobster tail inside the mushroom.
Slice the baguette on the bias into two pieces. Evenly distribute the goat cheese onto each piece. Place in 350- degree convection oven until the goat cheese is golden brown. Lean the croutons on the Maine lobster tail on the side opposite tomatoes. Garnish with asparagus spears and lemon wedge. Serve immediately.
NUTRITIONAL:
Per serving:
calories 731
carbohydrate 33 g
cholesterol 43 mg
fat 61 g
protein 17 g
sodium 502 mg
dietary fiber 3 g
calcium 171 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dieticians, and / or food manufacturers
