- Mix vinegar and olive oil and set aside.
- In a bowl, combine lobster meat, tomatoes, celery, shallots, onion and basil. Refrigerate for 30 minutes.
- Grill bread and rub with garlic.
- Toss lobster mixture with olive oil and vinegar.
- Equally divide and garnish with micro greens.
- Drizzle with balsamic glaze.
- 1 oz Peak Fresh Produce® Garlic, smashed
- 4 oz Peak Fresh Produce® Tomato(es), Cherry, slow roasted
- 2 oz Peak Fresh Produce® Onion(s), Red, diced
- 2 oz Peak Fresh Produce® Celery, Stalk(s), diced
- 1/4 oz Peak Fresh Produce® Shallot(s), chopped
- 1/2 oz Peak Fresh Produce® Basil
- 1 Heritage Ovens® Bread, Baguette(s), Artisan French
- 1 oz vinegar, white balsamic
- 4 oz Piancone® Oil, Olive
- 1/4 oz balsamic glaze
- 1/8 oz bulls blood micro greens
- 5 oz Bay Winds® Lobster