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 2 T white wine vinegar
1 T Dijon-style mustard
Pinch salt, sugar, fresh ground pepper
Grated nutmeg
1 T pear or apple eau de vie (brandy)-optional
2 T finely chopped tarragon
1 cup plus 2 T hazelnut oil
1/4 cup roasted and chopped Oregon hazelnuts
Serves six.
In a large bowl, combine the vinegar, mustard, salt, sugar and pepper.
Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for
one minute. Very slowly add the oil in tiny droplets, beating constantly
with the whisk. Taste for seasoning.
Just before serving, add the greens to the dressing. Toss gently to
coat the greens. Put onto serving plates, divide crab meat evenly between
the plates and sprinkle with hazelnuts.
Recipe courtesy Oregon Dungeness Crab Commission
and the Oregon Hazelnut
Marketing Board.
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