Crab And Spinach Salad With Sundried Blueberry Vinaigrette
Servings 2 People
Ingredients
- 12 oz Coleson's Catch King Crab Legs
- Salad:
- 3 qt. Spinach Leaves
- 1/2 c. pecans chopped and toasted
- 2/3 c. mandarin oranges
- 2/3 c. Strawberries sliced
- 1/2 c. sundried cranberries
- 1/2 c. Red Onion sliced
- 1 c. crab meat cooked
- Sundried Blueberry Vinaigrette:
- 1/2 c. Sun-dried Blueberry Vinegar
- 1 Tbsp. Shallots chopped
- 1/4 c. Honey
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 1/2 c. Pomace olive oil
- Sundried Blueberry Vinegar:
- 1/2 c. sundried blueberries
- 1 c. champagne or honey vinegar
Instructions
- For Sundried Blueberry Vinegar: Bring vinegar to boil in a non-aluminum pan. Add sundried blueberries, remove from heat. Cover and let set 30 minutes. Puree and chill.
- For Sundried Blueberry Vinaigrette: Combine and blend all ingredients except olive oil in food processor. Slowly add oil to emulsify. Chill.
Notes
For Salad: Assemble ingredients on the plate and drizzle with the vinaigrette. The salad is prettier when the dressing is drizzled over, rather than tossed into, the salad.
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