Crab Salad with Citrus & Fennel

Step 1

Combine ¼ cup extra virgin olive oil, 2 Tbsp orange juice, 1 Tbsp lemon juice, 1 tsp Dijon mustard, 2 Tbsp chives, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a measuring cup or mason jar with tight fitting lid.

Step 2

Either stir well or shake until emulsified. Set aside.

Step 3

On a large serving platter (or individual plates), place an even layer of frisée lettuce leaves, separated into small pieces with your hands.

Step 4

Place ¼ cup of baby arugula or micro greens on top.

Step 5

Divide the orange segments evenly between all plates, add the thinly sliced fennel, then carefully add jumbo lump crab pieces.

Step 6

Drizzle the salad dressing on top, then sprinkle with sliced chives, chopped fresh dill, and a generous pinch of flaky sea salt. Serve immediately!