INGREDIENTS
Dressing:
2 tsp orange juice
1 1/2 tsp extra virgin olive oil
2 tsp white wine vinegar
2 tsp finely chopped fresh tarragon or chervil
1/2 tsp freshly grated orange zest
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp black pepper
Salad:
2 heads lettuce
2 medium sweet onions, sliced
3 cups mandarin oranges
1 medium avocado, peeled, pitted and sliced
1 cup lump crabmeat
1 TBSP toasted nuts
DIRECTIONS
Prepare dressing.
Wisk together orange juice, oil, vinegar, tarragon, orange zest, salt, mustard, and pepper in medium bowl. Set aside.
Assemble salad.
Combine lettuce, onions and mandarin oranges in a large bowl.
Toss gently with dressing and mound onto 4 plates.
Fan out a quarter of the avocado on top of each and top with crabmeat and nuts.
Serves 4.
