Ingredients
Dressing
6 tablespoons peanut oil
5 tablespoons fresh lemon juice
1 tablespoon Grand Marnier
2 teaspoons sugar
1 teaspoon salt
fresh ground pepper to taste
Salad
2 large ripe papayas (preferably Hawaiian)
2 large, firm Japanese/Korean pears
3/4 cup loosely packed chopped fresh cilantro
2 tablespoons fresh chopped mint or opal basil
3/4 pound peeled,deveined, cooked and medium shrimp
3/4 pound cooked lightly poached sea scallops
1/2 pound cooked lobster meat,chopped into 1-inch pieces
baby field greens
edible flower petals (optional).
Preparation
Prepare dressing:
Whisk together lemon juice,sugar,salt and pepper.
Add Grand Marnier. Whisk lightly. Add peanut oil. Whisk lightly. Cover, and let stand at room temperature for at least 1/2 hour.(can be made a day ahead and refrigerated-bring to room temperature to use)
Salad
Arrange field greens on salad or dinner plates.
Peel,seed and chop papayas into 1-inch pieces.
Peel,core and chop pears into 1-inch pieces.
Very lightly and gently toss shrimp, scallops, papaya, pears, mint and cilantro in dressing. Toss to coat, and use any extra dressing on baby greens.
Mound on top of baby field greens. Scatter flower petals over, if desired. Serve immediately.
