This is a delicious, tart salad dressing. The flavors are perfect together and I will be making this delicious salad this Sunday for my Mother’s Day Brunch! Just the perfect combination of tart and sweet. I served this lobster salad with baby greens, beets, lobster, corn, chopped eggs, tomatoes, bacon (on the side) and, of course, avocado. I bought the lobster (already cooked) You can purchase at your local fish store and specialty stores like Graces Marketplace. I cooked and cut up beets, made some hard-boiled eggs and cut up tomatoes along with other ingredients. When I make it this Sunday I will put all the other ingredients in little bowls and let everyone choose what they like . I set up a make your own salad bar. So those who are vegetarian pick their ingredients and everyone is happy.
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon fresh lime juice (1 small lime)
1/2 cup olive oil
kosher salt (approx. 1/4 teaspoon, maybe a bit more)
freshly ground black pepper
*you may want to double for large crowd. This will make approx. 1/2 cup salad dressing
Whisk the vinegar, honey and lime juice together in a bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.
For the Salad:
You can feel free to add and subtract ingredients:
I use any type of greens –usually Romaine and a dark green mixture of greens
I used corn, beets, hard-boiled eggs, tomatoes, avocados, and bacon. Sometimes I use shredded cheese or blue cheese (even though I really don’t like blue cheese at all) and black or green olives cut up are delicious in here as well. And feel free to substitute chicken for the lobster and add and subtract whatever you’d like.
When I serve for brunch I put all the ingredients in separate little bowls and let everyone choose their favorite ingredients. Dressing on the side–of course.