Created by Chef Ilona Daniel
For the dressing:
½ cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
2 cloves garlic, minced
2 Tbsp fresh sdill, chopped
½ tsp salt
¼ tsp ground black pepper
Place all of the ingredients into a mason jar, secure the lid tightly. Shake the dressing until all ingredients are well combined.
For the salad:
1.5 lbs lobster meat (tails, knuckles and claws), cooked and tails sliced
2 heads Boston Bibb Lettuce
1 head romaine lettuce, washed and chopped
1 avocado, peeled, pitted and sliced
1 pint cherry tomatoes, halved
4 hard-boiled eggs, sliced or wedged
½ cucumber, sliced
2 shallots, sliced thinly
6 slices bacon, cooked crisply and crumbled
Place the lettuce pieces to a salad serving plate.
Add the tomatoes, avocado, lobster pieces, the, crisp bacon, blue cheese and the hard-boiled egg.
Drizzle some the dressing, as desired and serve.