Tuesday, January 23, 2007

Asian Pear and Dungeness Crab Salad

We are still in the wonderful crab season, and I made this easy salad for a light dinner and served it with some bacon muffins and a nice chilled glass of chardonnay for H. Added some thinly sliced asian pear, sliced red oniions, and grape tomatoes to the greens and topped it with goat cheese and crushed walnuts. Made a raspberry vinaigrette dressing.

Raspberry vinaigrette dressing recipe
1 c. raspberry vinegar
1 c. olive oil
1 c. vegetable oil
1 c. pure maple syrup
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. chopped fresh tarragon
1 tsp. salt

Combine in food processor until blended. Store in fridge.

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