Lobster Stuffed Avocado Salad With Champagne Vinaigrette

Ingredients

• 1 large head romaine (about 8 cups chopped)
• 1/2 cup julienne carrots
• 1/2 cup shredded red cabbage
• 1/4 cup chives cut into 1-inch pieces
• 24 cherry tomatoes, cut in half
• 1/2 cup champagne vinaigrette
• 2 large Hass avocados, peeled and halved
• Lobster salad
• 12 endive leaves
• 1 tablespoon finely minced shallots
• 1/2teaspoon finely minced garlic
• 1/2 teaspoon fresh chopped thyme
• 1/2 cup champagne vinegar
• 3/4 cup olive oil
• Salt and pepper
• 1 pound cooked lobster meat cut into 1/2-inch chunks
• 1/2 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup thinly sliced green onions
• 1/4 cup peeled, seeded and diced tomato
• 1 tablespoon lemon juice
• Salt and fresh pepper to taste

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