Maine Lobster Salad with Spring Peas, Radish and Tarragon Vinaigrette - Recipe

Ingredients

• Pepper Labneh
• Serrano Pepper, ½, SEEDED AND FINELY MINCED
• Garlic, 1 CLOVE
• Kosher Salt
• Labneh, 1 CUP (OR FULL-FAT GREEK YOGURT)
• Extra-Virgin Olive Oil, 2 TBSP
• Lemon Juice, 1 TBSP
• Whole Milk, 2 TBSP
• Tarragon Vinaigrette
• Fresh Tarragon, 2 TBSP CHOPPED (3-4 SPRIGS)
• Fresh Ground Pepper
• Dijon Mustard, 2 TSP
• Champagne Vinegar, 2 TBSP
• Extra-Virgin Olive Oil, ¼ CUP
• Maine Lobster, 1 LB COOKED, SHELLED CUT INTO ½-INCH PIECES
• Bunch Radishes, 1, TRIMMED LEAVING ½ INCH OF THE STEM
• Sugar Snap Peas, ½ LB, TRIMMED AND STRINGS REMOVED
• Pea Shoots, ½ CUP (OPTIONAL)
• Fresh Herbs, ½ ROUGHLY TORN (MIX OF CHIVES, DILL, PARSLEY, OR MINT)
• Flakey Sea Salt
• Fresh Ground Black Pepper
• Extra-Virgin Olive Oil, 1 TBSP