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1
Oranges -- Cut in half and use a juicer to get 1/4 cup juice for the vinaigrette.
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2
Then use a spoon to scoop out the rest of the pulp and orange to serve your salad inches.
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3
Vinaigrette -- Make this ahead and just set in the refrigerator.
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4
Mix the fresh squeezed orange juice, oil, vinegar, dijon mustard, salt and pepper to taste and use a whisk to mix well.
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5
Done.
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6
Lobster and Shrimp -- If your seafood monger (fish market), or local grocery store will steam your shrimp and lobster for you, take advantage of it.
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7
I do all the time.
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8
If you buy your seafood frozen, thaw and then just steam.
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9
I prefer to steam rather than boil, but either method will work.
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10
Just use a colander over a medium pot of a a light boiling water.
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11
Add the shrimp and the lobster, cover and check in 2-3 minutes.
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12
The shrimp don't take long, just until they begin to curl and turn pink.
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Remove the shrimp to a plate to cool, and continue to cook the lobster until the shell is bright red and the meat is opaque, only another couple of minutes is all.
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14
Once cool, peel the shrimp and chop.
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15
For the lobster, remove from the shell and chop as well.
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16
Salad -- Mix the lobster, shrimp, melon, papaya, red onion, mint, and a couple of spoons of the vinaigrette.
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17
NOT too much, just enough to dress the salad.
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Greens -- In a medium bowl, add your greens, mandarin oranges, and olives and toss with a few spoons of the vinaigrette.
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Plating -- Add the salad to each plate, then top with the orange half in the middle of the greens, then fill each orange, over stuffed with the salad.
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20
Don't worry, I usually have the salad that spills over on the greens.
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21
Top with the chopped nuts and a sprig of mint.
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22
Depending on the size of your oranges, and how big your salad, this recipe can easily serve up to 6-8 people.
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23
Just half and scoop out 2 more oranges.
