1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
White pepper
8 ounces green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
white pepper
1 1/4 pounds cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or cherry tomatoes

Directions:

Place first 4 ingredients in blender. Blend until smooth. Stir in
chives and shallots. Season to taste with salt and white pepper. (Can
be prepared 1 day ahead. Cover and refrigerate.) Bring heavy large
saucepan of water to boil. Add beans and cook until tender, about 4
minutes. Using slotted spoon, transfer to bowl of cold water. Drain.
Repeat process with asparagus. Cut asparagus, beans, bell pepper,
greens and cilantro in large bowl. Drizzle some dressing over and toss
lightly. Season with salt and white pepper to taste. Arrange salad on
plates. Fan lobster decoratively. Garnish with tomatoes and drizzle
remaining dressing over.