Lobster-Mango Salad

• fresh orange juice↗1⁄3 cup
• fresh lime juice↗1⁄4 cup
• minced peeled gingerroot2 teaspoons
• salt↗1⁄2 teaspoon
• chopped peeled mango1 cup
• minced red onion3⁄4 cup
• finely chopped seeded serrano chili1⁄4 cup
• chopped of fresh mint3 tablespoons
• head Belgian endive (about 1/4 pound)↗1
• (1 1/2 lb) lobsters, cooked2
• gourmet salad greens↗8 cups
• slices peeled jicama (9 x 1/2 x 1/8-inch strips)↗32
• asparagus spears, steamed and chilled↗24
• fresh ground pepper↗1 teaspoon

Step-by-step instructions

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.