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Yield: 6-8 Servings

Orange Vinaigrette
1/4 Cup Orange juice -- fresh
2 Tablespoons Red Wine Vinegar
1 Tablespoon Dijon Mustard
Pepper -- to taste
1 Cup Salad Oil
1 Pound Lobster Meat; Cooked -- sliced
1 Pound Shrimp -- cooked
1 Whole Papaya -- julienne
1 Whole Cantaloupe or Mango -- (small) in Balls
2 Whole Tomatoes -- diced
2 Tablespoons Fresh Dill -- chopped
2 Tablespoons Fresh Chives -- chopped
1 Tablespoon Ginger Root -- minced
Bibb lettuce

[1) Whisk Orange juice & Vinegar together; Add Mustard.....Slowly add oil while whisking. Season with Pepper to taste.

[2) Toss Lobster, Shrimp, Papaya and Cantalope separately in some of Vinaigrette.

[3) Arrange Bibb lettuce or Watercress on plate with radicchio. Arrange salad on plate with diced tomatoes. Sprinkle with dill, chives and ginger.


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