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Oregon Dungeness Crab Meat & Hazelnut Salad

Submitted by Hazelnut Growers of Oregon

Serves: 6
Prep Time: 15 minutes

• Green leaf & red leaf lettuce
• Curly endive
• Radicchio
• Watercress
• 3 hard cokked eggs (1/2 egg perr plate, optional)
• 1/4 cup roasted & chopped hazelnuts
• 1/4 lb. Oregon Dungeness crab picked meat (per person)

Dressing:

• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon-style mustard, pinch salt, sugar,
• fresh ground pepper, grated nutmeg
• 1 tablespoon pear or apple eau de vie (brandy), optional
• 2 tablespoons finely chopped tarragon
• 1/4 cup, plus 2 tablespoons hazelnut oil
• 1/4 cups roasted & chopped Oregon hazelnuts

In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly, add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning. Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.