Lobster, Beet and Burrata Salad

From: Executive chef/owner Mike Selvera, Bar Crudo, San Francisco. Yield: 1 serving.

1 large gold beet, roasted, peeled, quartered

1 baby chiogga beet, roasted, peeled and quartered

2 oz. Maine lobster tail, cut into 1" pieces

1 oz. toasted pistachios

as needed, Banyuls vinaigrette (recipe below)

to taste, salt and pepper

2 oz. California burrata, cut into pieces

1 oz. mache (lamb's lettuce)

as needed, pistachio oil

to taste, sea salt

Banyuls Vinaigrette (yields 1 cup):

¼ cup Banyuls vinegar or sherry vinegar

1 tsp. Dijon mustard

½ cup canola oil

¼ cup olive oil

to taste, salt and pepper

Toss beets, lobster and pistachios with enough vinaigrette just to coat; season with salt and pepper. Line up gold beet on rectangular plate. Top with burrata, lobster, chiogga beet and pistachios. Garnish with mache and a drizzle of pistachio oil. Finish with sea salt, if desired.

For Banyuls vinaigrette: Whisk together vinegar and mustard. Slowly whisk in oils until emulsified; season with salt and pepper.

PHOTO: California Milk Advisory Board