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April 17: Lobster Frangelico Salad

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By WEEK Producer

Story Published: Apr 17, 2008 at 8:02 PM CDT

Story Updated: Apr 17, 2008 at 8:06 PM CDT

Ingredients

Lobster, slipper, cooked 4oz Spring Mix 4oz Shrimp, 21/25 cooked, tail off 4ea Bruschetta Tomatoes 2oz Peach Frangelico Vinaigrette 2oz Dried Peaches, julienne 2oz Hazlenuts, toasted, chop rough 1oz Asiago, shredded 1oz

Directions

1. First, heat a skillet over medium hear with 1 T. butter. Begin cooking lobster. 2. Next, take the greens and place in a bowl. Drizzle over dressing and lightly toss together. 3. Top salad with peaches, tomatoes, nuts, and shrimp. 4. Add lobster, and sprinkle cheese on top to finish.

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