Lobster, Blueberry And Corn Salad With Blueberry Vinaigrette

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Washington Post


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30 to 40 stems chives, finely chopped (2 tablespoons)

1/2 cup fresh blueberries, stemmed

Finely grated zest of 1/2 lemon (1 teaspoon)

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon sugar


Freshly ground black pepper

6 cups loosely packed mixed baby greens (2 to 3 ounces)

1 cup cooked corn kernels

1 cup fresh blueberries, stemmed

8 ounces cooked lobster, cut into bite-size pieces

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