Sonoma Fresh Dungeness Crab Salad Recipe

Ingredients

• 1 Fuyu persimmon
• peeled and julienned 1 Japanese cucumber
• thinly sliced on the bias 1 Tbsp seasoned rice wine vinegar ½ tsp kosher salt 1½ cups cooked crab ½ cup hazelnut vinaigrette 1 ripe avocado
• sliced and brushed with vinaigrette ¼ cup hazelnuts
• roasted
• peeled and cracked 3 Tbsp Sonoma Sand or toasted sesame 1 ounce Jordan Chef’s Reserve Caviar For the crab 1 gallon water 2 cups white wine 1 Meyer lemon
• juiced and zested 2 bay leaves 1 Tbsp black peppercorns 1 Tbsp fennel seed
• toasted Coarse sea salt as needed 4 live Dungeness crabs (2 to 3 pounds) For the hazelnut vinaigrette ¼ cup Champagne vinegar 2 Tbsp fresh lemon juice 1 shallot
• minced 1 tsp white miso (sweet millet miso from South River Miso preferred) 1 tsp kosher salt 1 tsp honey 1 tsp fennel frond
• finely minced 1 tsp chives
• finely minced 1 tsp fennel pollen ½ cup roasted hazelnut oil ¼ cup Jordan Estate Extra Virgin Olive Oil Freshly ground black pepper to taste Kosher salt to taste