Dandelion and Apricot Lobster Salad

Prepare salad: Poach lobster in simmering water for 14 minutes. Remove meat and dice into chunks.

Slice apricots into 8 pieces; set aside. Shave fennel and slice cucumber and radishes into rounds.

Remove fava beans from pods; cook in simmering water until tender. Peel beans.

Blanch baby carrots and green beans in boiling water for 2 minutes. Wash dandelion greens, rinsing off all sand; pat dry. Sprinkle greens with raspberry balsamic vinegar; set aside.

Prepare vinaigrette: Dice enough apricots to measure 1/2 cup; set remaining slices aside for salad. In blender, puree apricots with orange zest and vinegar. Season with salt and pepper. Slowly add olive oil until emulsified.

For service: Combine dandelion leaves and remaining vegetables in large bowl. Add 1 ounce dressing per serving and mix. Add lobster and apricot slices just before serving.