1/2 cooked lobster, sliced in medallions                    2 ounces frisee

1 section pomelo, cut crosswise        3 stalks white asparagus, blanched

Dressing

1 tablespoon honey               1/2 tablespoon Dijon mustard

1tablespoon olive oil         3 tablespoons Chinese red vinegar

Pinch salt and pepper

Garnish:

Ground peanuts             Toasted sesame seeds        Taro chips

Make dressing by emulsifying ingredients. Toss frisee and pomelo together with dressing. Place on a chilled plate and arrange lobster medallions and asparagus around edge, drizzle lightly with dressing. Garnish with peanuts, sesame seeds, and taro chips.