Seafood Salad with Dijon Vinaigrette Recipe courtesy of Chef Geoff Gunn at the 2006 Taste of Tillamook County

Original Recipe courtesy of Chef Geoff Gunn at the 2006 Taste of Tillamook County

Seafood Salad with Dijon Vinaigrette

Ingredients

2 1 Teaspoons Dijon Mustard

2 Tablespoons Sugar

1 Teaspoon Salt

1 Teaspoon Ground Black Pepper

1 Cup While Wine Vinegar

1 Tablespoon Honey

1 lb. Crab Meat

1 1/2 lbs. Bay Shrimp

12 ounces Micro Greens (or other baby greens)

Tomato, thinly sliced (optional)

Cucumber, thinly sliced (optional)

1.	In blender, combine mustard, sugar, salt, pepper, vinegar and honey. Slowly drizzle in olive oil while blending until fully combined. Set aside and chill in refrigerator.

2.	Drain crab and shrimp, then mix together. Add 1/2 of the vinaigrette to the seafood mixture. Toss and refrigerate for 30 minutes.

3.	Once chilled, place refrigerated mixture into serving dishes or martini glasses.

4.	Toss greens with remaining vinaigrette. Gently place greens atop each serving of seafood mixture. Garnish with thinly sliced tomatoes or cucumbers.

Makes 8 Servings