Toss up a lunch entrée Entrée salads offer up a small but still satisfying portion of protein—perfect for fending off afternoon stomach grumbling. Here are a few recipes to entice your lunchtime crowd, from a lobster salad dressed in a tangy-sweet LOBSTER SALAD WITH AVOCADO BRÛLÉE Yield: 4 servings 2 whole lobsters, poached and cleaned 1 California Hass avocado Turbinado sugar, as needed Mixed greens, as needed Meyer Lemon-Orange Blossom Honey Vinaigrette (recipe follows) Method (1) Chop lobster tails, but leave claws whole. Separate the lobster claw from the shell by taking the small pincer and removing it. Then crack the shell with a knife, and then pull off slowly. This procedure leaves the full claw intact. (2) Quarter and peel avocado; slice thin, and fan each quarter on a plate. Sprinkle with sugar, and torch till golden brown. (3) Toss the mixed greens with enough Meyer LemonOrange Blossom Honey Vinaigrette to just coat. Divide evenly among the four plates, placing next to the avocado. (4) Mix lobster in Meyer Lemon-Orange Blossom Honey Vinaigrette (do not overdress), and place on top of mixed greens. Place a whole lobster claw next to the avocado on each plate. Meyer Lemon-Orange Blossom Honey Vinaigrette 1/4 c. Meyer lemon juice, fresh squeezed 1/4 c. white wine vinegar 1 t. fresh thyme 1 t. Dijon mustard 1/4 c. orange blossom honey 1 c. olive oil Salt and pepper, to taste Lemon zest, from lemons used for juicing Method (1) Whisk Meyer lemon juice, white wine vinegar, thyme and Dijon mustard together in a bowl. Add orange blossom honey, and whisk thoroughly. Slowly add olive oil. Season with salt and pepper. Add lemon zest. (2) Let rest for 1 hour before use. Wine pairing: With flavors of Meyer lemon, orange and cream, the rich-style Pfendler Vineyards Chardonnay 2008 (California) will complement the richness of the lobster and pair beautifully with the vinaigrette. by Lacey Griebeler vinaigrette to grilled chicken and field greens inflected with a creamy apple cider dressing. Chef wine consultant Marlene Rossman raises a glass to increasing lunch check averages with these wine pairings. AND MEYER LEMON-ORANGE BLOSSOM HONEY VINAIGRETTE Chef Don Schoenburg, The Lido Deck, Newport Beach, Calif., www.thelidodeckrestaurant.com NATIONAL HONEY BOARD Want more entrée salad recipes, as well as other ideas for the midday meal part? Be sure to check out the online-exclusive lunch article in Chef Magazine’s digital edition at www.chefmagazine.com/digital.htm. 14 | Chef www.chefmagazine.com