Hawaiian Hearts of Palm with Citrus and Alaskan King Crab

Summary

Yield	4 Servings

tangerine, peeled and pitted

ruby red grapefruit, peeled and pitted

2 tablespoons

fresh tangerine and/or grapefruit juice

2 teaspoons

champagne vinegar

1 teaspoon

fresh lemon juice

1⁄2 teaspoon

lemon zest

1⁄3 cup

olive oil/vegetable oil blend (50/50) mix

salt to taste

freshly ground pepper to taste

1 pound

Alaskan king crab meat, cartilage and shells removed

3 tablespoons

chopped chives

14 ounces

fresh hearts of palm sliced crosswise, 1/16th inch

Over a bowl, segment the tangerine and grapefruit, catching any juice for the vinaigrette. Place segments in a medium bowl.
In a small bowl, combine the tangerine/grapefruit juice, Champagne vinegar, lemon juice, and zest.
Whisking, add oil in a steady stream until white.
Season to taste with salt and pepper.
In a medium bowl, combine the crab meat and chives. Add enough vinaigrette to lightly coat and toss gently.
Peel away outer layer of hearts of palm to the tender white inner core.
Slice and add the hearts of palm to the bowl with the tangerine segments.
Add enough vinaigrette to lightly coat and toss well.
Divide the salad among 4 plates.
Place the crab meat in the center of each plate and arrange the hearts of palm and tangerine segments around the edges.
Lightly drizzle the plate with the vinaigrette.
Serve immediately.