Ingredients:     Toasted-Mustard Dressing 3¾ oz.    Yellow mustard seeds 3¾ oz.    Brown mustard seeds 15 oz.    Cider vinegar 10 oz.    Grey Poupon Classic Dijon Mustard 15 oz.    Honey 10 oz.    Water 2½ oz.    Shallots, chopped 5    Garlic cloves, minced 40 oz.    Olive oil/canola blend (75/25) 2½ tsp.    Kosher salt ½ tsp.    Ground black pepper   Ingredients:     Spinach Salad 10 lbs.    Baby spinach leaves 12½ oz.    Red onions, sliced 2 lbs. + 8 oz.    Grape tomatoes, halved 8 lbs. + 12 oz.    Oscar Mayer Bacon,    crisply cooked, drained 45    Hard-cooked eggs

Procedure Toasted-Mustard Dressing: Toast mustard seeds in small sauté pan on medium-high heat 2 min. or until seeds “pop” and are lightly browned. Cool. Process vinegar, mustard, honey, water, shallots and garlic in food processor until well blended. Gradually add oil through feed tube, processing well after each addition. Continue to process until thickened. Add toasted seeds along with salt and pepper; pulse until blended.   For each serving: Microwave ¼ cup Toasted-Mustard Dressing on HIGH 30 sec. Toss with 3½ oz. spinach; mound on serving plate. Top with about 3 onion slices, about 8 tomato halves and 3 crumbled bacon slices. Slice 1 egg; arrange on side of salad.

Ingredients:     Poblano-Mustard Dipping Sauce 2 lbs. + 8 oz.    Grey Poupon Classic Dijon Mustard 2 lbs.    Poblano chiles, roasted, peeled,    seeded and minced 1 lb. + 11 oz.    Honey 4½ tsp.    Chipotle chile pepper in    adobo sauce, chopped Ingredients:     Fritters 1 lb. + 5 oz.    Flour 1 lb. + 11 oz.    Corn muffin mix 6 oz.    Sugar 3 Tbsp.    Kosher salt 6    Eggs 24 oz.    Milk 6 oz.    Butter, melted 1 Tbsp.    Lobster base 1 lb. + 14 oz.    Corn, roasted 15 oz.    Cooked lobster meat, chopped 6 oz.    Green onions, finely chopped

Procedure Poblano-Mustard Dipping Sauce: Combine all ingredients in bowl. Pour half of sauce into blender; blend until smooth. Return to remaining sauce in bowl; mix well. Lobster Fritters: Mix flour, dry muffin mix, sugar and salt; set aside. Beat eggs, milk, butter and lobster base with wire whisk until well blended. Add to flour mixture; mix well. Stir in remaining ingredients. For each serving: Use #50 scoop to portion out batter for each fritter, carefully dropping scoops of batter into a 330°F deep fryer and cooking four fritters at a time. Fry 2 to 3 min. or until golden brown. Drain on paper towels. Serve with ¼ cup Poblano-Mustard Dipping Sauce. Make Ahead: Batter for fritters can be prepared ahead of time. Store, tightly covered, in refrigerator up to 24 hours before using to make fritters as directed. Substitute: Substitute chopped, shelled cooked crayfish for lobster meat.