Crab Avocado Pomegranate Salad In Crisp Endive Leaves Makes Approximately 8 To 10 Servings Recipes

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

Steps:

• Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
• Gradually whisk in oil.
• Add crabmeat and toss GENTLY to coat.
• Arrange endive spears on pretty platter.
• Spoon crabmeat atop endive spears.
• Sprinkle with chives.

Steps:

• 1. Make the Pomegranate Sauce: Fill the bottom half of a double boiler with water, making certain the bottom of the top half does not touch the water. Bring the water to a simmer. Whisk together the pomegranate sauce ingredients in the top half of the double boiler and place over the simmering water. Stir constantly until the sauce thickens and becomes the consistency of thin mayonnaise. Force the sauce through a fine-mesh sieve to strain out any lumps and let it cool. Refrigerate the sauce until ready to use. 2. Assemble the Salad: Pick through the crab meat to remove any cartilage or shell that may remain. Combine the crab meat, avocado, and pomegranate arils in a bowl and mix gently. Wash and separate the endive leaves. Spoon a small amount of the salad into each endive leaf. Drizzle the pomegranate sauce over the salad, garnish with lemon zest, and serve.