Recipe

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• 1/2 mango, flesh removed
• 1/3 cup mango nectar
• 3 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1/2 tsp curry powder ( use a little to begin with, you can also add to it)
• 3 tbsp chopped fresh chives
• 2 tbsp minced shallots
• white pepper
• 8 oz french haricots vert or 8 oz other green beans, cut in half
• 8 oz asparagus
• 1/2 red bell pepper, thinly sliced
• 8 cups mixed baby greens
• 1/2 cup fresh cilantro leaves
• white pepper
• 1 1/4 lbs cooked lobster tail meat , sliced into medallions
• 16 yellow baby plum tomatoes or 16 cherry tomatoes

• 1 Place first 5 ingredients in blender (through curry powder); blend until smooth -
• 2 Stir in chives and shallots.
• 3 Season to taste with salt and white pepper.
• 4 *Can be prepared 1 day ahead; cover and refrigerate.
• 5 Bring heavy large saucepan of water to boil.
• 6 Add beans and cook until tender, about 4 minutes.
• 7 Using slotted spoon, transfer to bowl of cold water;. drain.
• 8 Repeat process with asparagus.
• 9 Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
• 10 Drizzle some dressing over and toss lightly.
• 11 Season with salt and white pepper to taste.
• 12 Arrange salad on plates.
• 13 Fan lobster decoratively.
• 14 Garnish with tomatoes and drizzle remaining dressing over.