Cartograph Wines - Recipes - 2014 Rosé of Pinot with Crab Salad on Endive

Ingredients

• 1/2 fennel bulb - trimmed, quartered lengthwise, and finely chopped
• 1/2 lb fresh lump crabmeat (checked for shell fragments)
• 1 shallot, finely chopped
• 1 tbsp fresh chives, finely snipped (plus more for garnish)
• 1 tbsp flat leaf parsley, finely chopped
• 2 tbsps mayonnaise
• 1 tbsp creme fraiche (or sour cream)
• 1 lemon, juiced
• 1/4 tsp salt, plus more, to taste
• 1/4 tsp white pepper, freshly ground, plus more, to taste
• 6 heads of belgian endive (large)