(continued)

LOBSTER SALAD

For the vinaigrette:
• 1 1/2 tsp. champagne vinegar
• 1 1/2 tsp. sherry vinegar
• 1 tsp. dijon mustard
• 1 tablespoon extra virgin olive oil
• 1 table spoon grapeseed oil
• 1 small shallot, minced
• 1 tsp. tarragon, chives, and chevril - chopped and mixed
• 1 tsp. chopped parsley
• salt and pepper to taste

Method:

In a bowl, mix vinegars, mustard, shallots, and herbs. In a steady stream, whisk in oils and correct seasoning with salt and pepper.

For the salad:
• 3 two-pound lobsters - cooked, shelled, and cut into small pieces
• 2 tomatoes seeded and cut into a small dice
• 1/2 pound mixed greens
• 6 grana cheese crisps

To assemble:
1. toss lobster meat in a little vinaigrette and place in the center of plates
2. top with grana crisps
3. toss salad with vinaigrette and place on top of cheese crisps

SPRUCE'S GRILLED VEGETABLE TORTE

Base Recipe for Grilled Vegetables
• 2 zucchini, cut into 1/4" slices
• 2 red bell peppers, halved and seeded
• 1 eggplant, peeled and cut into 1/4" slices
• 4 plum tomatoes, cut into halves
• 1 tablespoons olive oil (pure)
• salt and fresh cracked black pepper
• 1/4 cup chopped basil
• 1 tsp. chopped rosemary
• 2 tsp. minced garlic

1. Marinate all vegetables for 1 hour with olive oil, herbs, garlic, salt and pepper.
2. Place, in one layer, plum tomatoes onto a sheet pan and slowly roast for 4 hours at 175 F. Remove and allow to cool.
3. Grill vegetables to desired doneness and let cool.

Base Recipe for Pickled Onions
• 1/4 cup red onions sliced finely
• 1/4 tsp. butter
• 3/4 tsp. honey
• 1 tablespoon red wine vinegar
• 1 tablespoon red wine

1. Lightly caramelize onions in a saute pan, add honey and liquid ingredients, and reduce until dry. Salt and pepper to taste.
2. Allow to cool.

Plated Recipe for Grilled Vegetable Torte
• 1/4 cup pitted olives, preferably oil cured
• 1 cup unbrined feta cheese
• 1 cup humus (chick pea spread)
• 2 tablespoons olive oil, extra virgin or basil infused

1. Into four like-sized and -shaped coffee mugs, arrange one layer of grilled zucchini into the bottom. Followed with layers of feta, peppers, pickled onions, eggplant, humus, olives and finally two halves of plum tomatoes.
2. Turn molded tortes onto plates and sprinkle olives, pickled onions and feta around the torte as a garnish.
3. Finish by drizzling olive oil of your choice over the garnish circling the torte.

Serves 4