Lobster salad with walnut peach, arugula, mint

00130 LOBSTER SALAD with WALNUT PEACH, Arugula, mint INGREDIENTS for 4 PEOPLE 500 g of boiled and shelled lobster, 2 nectarines, 2 bunches of Arugula selvatica, a sprig of mint, 4 sprigs of oregano, golden leaf, 2 thin slices of parma ham.

For the citronnette: 5 tablespoons extra virgin olive oil, the juice of 1/2 lemon, salt, pepper.

Heat the oven to 180° place the ham slices on a plate between two sheets of baking paper, put yourself on a baking sheet and baked for 10 minutes.

Let cool.

Cut the lobster tail and shelled boiled into rings.

Wash nectarines, dry them and cut them into slices.

Clean, wash and dry the arugula, mint and oregano.

Add herbs and the lobster with lemon juice, olive oil, salt and pepper.

Arrange on the plates, add the slices of peach and garnish with the crispy ham into small pieces.