INGREDIENTS:
(4 servings)
2 (1.5 pound) Maine lobsters
8 cups baby green lettuce, turn
1 cup fresh mango, diced
3 ounce Maytag Bleu cheese, crumbled
1/3 cup walnut halves, toasted
1/3 cup sun-dried cranberries
1/2 cup walnut vinaigrette ( recipe follows)
Walnut Vinaigrette:
3/4 cup walnut oil
1/4 cup balsamic vinegar
1 egg white
3 tablespoons dried Herbs de Provence
DIRECTIONS:
Cook and pick your Maine lobsters. Toss lettuce, mangoes, walnuts, and sun-dried cranberries in a large bowl. Drizzle the dressing just before serving. Top with Maine lobster meat and Blue cheese.
Walnut Vinaigrette:
In a small bowl, gradually whisk oil into vinegar. Whisk in egg white, salt pepper and herbs.
