Salad of Dungeness Crab, Chives, Baby Spinach & Mango

Serves 4

Ingredients:

3 tablespoons/35 ml white wine vinegar
1 tablespoon/15 ml fresh lemon juice
1/3 cup/60 ml grapeseed oil
2 tablespoons/25 ml extra virgin olive oil
2 tablespoons/10 g thinly sliced fresh chives
Salt and freshly ground black pepper
5 ounces/140 g baby spinach leaves
1 head frisée lettuce, cut into bite-size pieces
1 large ripe mango (about 1 1/4 pounds/550 g), peeled, pitted, cut into bite-size cubes
One 1½-pound/680-g cooked Dungeness crab, cracked and meat removed from shells

Method:

Whisk the vinegar and lemon juice in a medium bowl. Slowly add the grapeseed oil and extra virgin olive oil, constantly whisking until the mixture is well blended.

Mix the chives into the dressing. Season to taste with salt and pepper. Toss the spinach leaves and frisée leaves in a large bowl with enough dressing to coat. Season the salad to taste with salt and pepper.

Divide the salad among 4 large serving plates. Scatter the mango cubes and crab meat over the salads and serve immediately.