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Connecticut Sea & Tree

1/2 cup light reduced calorie mayonnaise
1/4 cup champagne vinegar
3 tablespoons maple syrup
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
1/4 teaspoon ground nutmeg
2 cup poached lobster chunks
1 small red apple, thinly sliced
1/2 cup julienne leeks, blanched
1/2 cup julienne fennel, blanched
1/2 cup black walnut pieces, toasted
Lettuce leaves

1. In blender or food processor, combine mayonnaise, vinegar, maple syrup, parsley, tarragon and nutmeg; process until smooth.
2. In medium mixing bowl, combine lobster, apple, leeks, fennel and walnuts. Add dressings; toss to coat thoroughly.

Makes 4 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.