Dungeness Crab Salad with Hass
Avocados from Mexico, Braeburn
Apple and Late Harvest
Riesling Vinaigrette 

"Hass Avocados from Mexico are a
staple in my kitchen at home as well as
work. The rich creaminess of the fruit
is unequaled in nature."

Yield: 2 portions
1/2 lb. meat from 1 Dungeness Crab,
picked and cleaned
2 Hass Avocados from Mexico
cut into wedges
1 Braeburn Apple, julienned
1 cup Frisee, yellow tender ends
1 cup Mache
1/3 cup Late Harvest Riesling Vinegar
1/4 cup Olive Oil
2 tblsp. Lemon Oil
1 tblsp. Mint, chiffonade
1 tblsp. Shallots, caramelized
Zest 1 orange, in long strips
½ cup water
1 tblsp. sugar
Salt and Pepper

Vinaigrette
Combine Late Harvest Riesling Vinegar with olive oil, lemon oil and shallots. Season with salt and pepper to taste.

Orange Zest
Combine water, and sugar. Bring to a boil until sugar is dissolved. Pour over orange zest.

Salad
Lightly dress mache and frisee greens, and apple with vinaigrette. Dress the avocados separately and reserve a little of the dressing. With the reserved dressing, add mint and caramelized shallots. Add crab meat and finish with a little lemon juice, salt and pepper to taste.