Recipe - Oregon Crab And Hazelnut Salad

400 g Assorted baby lettuce
leaves; (400 to 500)
2 tablespoon White wine vinegar
1 tablespoon French mustard
3 tablespoon Hazelnut oil; (or virgin
olive
; oil)
1 tablespoon Finely chopped fresh
tarragon
2 tablespoon Chopped chives
6 Lightly poached; (or boiled)
eggs
400 g Crab meat
125 g Roasted hazelnuts; chopped

Wash the leaves well and dry thoroughly. Place the leaves in a deep mixing
bowl and set aside.

Using a whisk, combine the white wine vinegar and mustard then add the oil
slowly, whisking all the time. Season with salt and pepper to taste. Pour
the dressing over the salad leaves and sprinkle the chopped herbs over.
Toss thoroughly, making sure that the leaves are thoroughly coated with the
dressing.

Divide the salad amongst 6 plates then arrange the crabmeat and poached
eggs over the salad. Garnish with the hazelnuts and serve immediately.

Converted by MC_Buster.

Per serving: 763 Calories (kcal); 46g Total Fat; (55% calories from fat);
82g Protein; 2g Carbohydrate; 356mg Cholesterol; 1332mg Sodium Food
Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.