Avocado, Grapefruit and Herb Crab Salad Recipe

* 1 tablespoon mustard seeds
* 1/4 cup white wine vinegar
* 1-1/2 teaspoons Dijon mustard
* 1 teaspoon honey
* 3 tablespoons extra virgin olive oil
* 1/3 cup canola oil
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 2 heads bibb lettuce torn into 2" pieces
* 8 ounces fresh cooked crabmeat chilled
* 1 tablespoon chopped fresh flat leaf parsley
* 1 tablespoon fresh chives chopped
* 1 large grapefruit peeled and segmented
* 1 avocado pitted peeled and sliced

Directions:

1. Lightly toast mustard seeds in a small saucepan over medium heat.
Stir often, until golden and fragrant. This will take about 1 minute.

2. Remove pan from heat and stir in the vinegar. Let cool for 5 minutes.

3. Transfer vinegar mixture to a small bowl and whisk in the mustard and honey until blended.
Slowly whisk in the olive oil and then the canola oil.

4. Season with salt and pepper.

5. In a large salad bowl, toss the lettuce with half of the vinaigrette.
Divide among 4 chilled salad plates or bowls.

6. In a small bowl, toss the crabmeat, parsley, and chives with 3 tablespoons of the remaining vinaigrette until well blended. Season with salt and pepper.

7. Divide crabmeat among the salads and garnish each with grapefruit and avocado.

8. Drizzle salads with any remaining vinaigrette and serve immediately.