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Lobster, Beet, & Burrata Salad



– 1 large gold beet, roasted, peeled and quartered – 1 baby chiogga beet, roasted, peeled and quartered – 2 oz. Maine lobster tail, cut into 1-in. pieces – 1 oz. toasted pistachios – Banyuls vinaigrette – Salt and pepper – 2 oz. Real California burrata cheese, cut into pieces – 1 oz. mâche (lambs lettuce) – Pistachio oil – Sea salt Banyuls Vinagrette: Yield: 1 cup – 1/4 cup Banyuls vinegar or sherry vinegar – 1 tsp Dijon mustard – 1/2 cup canola oil – 1/4 cup olive oil – Salt and pepper
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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 mâche and a drizzle of pistachio oil. Finish with sea salt, if desired.

Banyuls Vinagrette:

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

Recipe courtesy of Chef Mike Selvera.

Per Order:

Yield: 1 serving