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Makes 6 servings

Ingredients:
1/4 cup chopped shallots or green onions (white portions only)
1 tablespoon blanched, chopped garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup rich chicken stock
2 tablespoons sherry vinegar
1 tablespoon Dijon-style mustard
1/2 to 2/3 cup toasted walnut oil
Salt and freshly ground pepper, to taste
2 tablespoons chopped, fresh herbs, such as dill, tarragon, parsley, chives or a combination
24 Belgian Endive leaves, about the same size
3 cups very finely shredded green cabbage
1 large tart-sweet apple, such as Gala, peeled, cored and thinly sliced
1/4 cup lightly toasted pistachios or slivered almonds
1 pound fresh cooked Dungeness crab meat picked over to remove any bits of shell, plus 6 portions of claw meat
2 ounces fresh salmon roe, rinsed
Fresh daikon or sunflower sprouts, for garnish

Directions:
To make vinaigrette, combine the shallots, garlic, lemon zest and juice, stock, vinegar and mustard in a blender and purée till smooth. With motor running, gradually add the walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired. Adjust seasonings to taste with the salt and pepper and stir in the herbs. Store vinaigrette, covered, in refrigerator up to 2 days. Makes approximately 11/2 cups.

When ready to assemble salad, arrange 4 of the endive leaves to form square shapes in centers of each of 6 plates. In a medium bowl, combine the cabbage, apples and pistachios and toss with a couple of tablespoons of vinaigrette. Mound mixture in center of each endive square.

Toss the crab meat with a bit more vinaigrette and place crab on cabbage mixture, along with a claw-meat portion on top. Drizzle a bit more of vinaigrette over all and top with a heaping teaspoon of the caviar and a few of the sprouts, artfully arranged.

This salad's nutty flavors would go well with oak-influenced white wines, such as barrel-fermented chardonnay, pinot blanc and aromatic viognier.

— Recipe courtesy of chef, author and cooking instructor John Ash

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