Recipe - Blood Orange Salad

One half cup Sugar
3 Blood oranges; zested and
juiced
3 Blood oranges; cut into
sections
2 tablespoon Balsamic vinegar
One half cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Crab meat
4 cup Cleaned salad greens
One half pound Asparagus; blanched and
cooled

In a heavy bottomed pot, melt the sugar and cook until it browns,
carefully pour in the orange juice and reduce until it is a thick
syrup. Remove from the stove, add the vinegar, oil, and season. Set
aside to cool. In a small bowl, season the crab meat. Toss the greens
with One fourth cup of the dressing, and half of the orange sections, season
with salt and pepper. Place on two salad plates. Arrange the
asparagus around the plate. Top with the crab meat, and remaining
orange sections. Garnish with a drizzle of dressing and the orange
zest. This recipe yields 2