Recipe courtesy of Chef Geoff Gunn at the 2004 Taste of Tillamook County

SPINACH & BASIL LEAF SALAD with DIJON-MARINATED DUNGENESS CRAB in an ASIAGO BASKET

Ingredients

2 lbs. spinach leaves	1 lb. grated Asiago or Manchego cheese
2 bunches fresh basil	1/2 cup red wine vinegar
1 1/2 lbs. cooked Dungeness Crab	1 cup olive oil
2 bunches green onion	1 Tbsp. chopped garlic
3 red bell peppers	2 Tbsp. Dijon mustard
2 carrots	salt, pepper and/or sugar to taste

1.	Place garlic, mustard and vinegar in blender and liquefy. Slowly drizzle in olive oil until combined. Toss crab in half of dressing and refrigerate overnight. Reserve half of dressing for later.
2.	Heat non-stick pan over medium-high heat. Sprinkle cheese into pan. Do not coat pan. Cook cheese until melted and bubbling. Remove from heat and carefully invert pan and scrape melted cheese over a coffee cub or small bowl. Allow to cool and harden to desired shape.
3.	Thinly slice green onion (green parts only), bell pepper and carrots. Soak in ice cold water for one hour (until curled). Gently set curls aside on a paper towel to drain.
4.	Toss whole basil and spinach leaves in reserved dressing. Fill Asiago baskets with salad mix. Spoon 2 ounces of crab mix over each salad and top with curls to garnish.

SERVES 10.