Lobster Salad Nicoise

Ingredients

1/2 cup extra virgin olive oil
1/2 cup orange juice
1/4 cup sherry vinegar
2 tablespoons minced shallots
1 teaspoon minced garlic
Salt and freshly ground pepper to taste
4 cups fresh baby arugula, washed and patted dry
1 pound cooked lobster meat, sliced 1/4-inch thick (from 2 1 1/2 pound lobsters)
1/4 pound fresh haricots verts, stemmed and blanched
8 baby red bliss or other baby potato, cooked and halved
1/2 cup cherry tomatoes, halved
1/2 cup cured Greek olives, pitted and halved
2 hard boiled eggs, sliced

In a mixing bowl, whisk the oil, orange juice and sherry vinegar until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper.

Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate. Toss French beans, potatoes, tomatoes and olives with 1/3 of the dressing. Season with salt and pepper and arrange decoratively on the plate.

Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster in the center of the plate. Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs.