Crab, Asparagus And Orange Salad

This salad is a lovely first course or a perfect light luncheon dish served with crusty French bread.

Ingredients

Salad:
1 pound asparagus, ends trimmed
1/4 cup chopped chives
2 naval oranges, peeled and separated into sections
1/2 pound jumbo lump crabmeat
salt and pepper taste
Dressing:
2 tablespoons orange juice
2 tablespoons GOLDEN BLOSSOM HONEY
1 1/2 tablespoons white vinegar
1 teaspoon grated orange zest
1/8 cup Dijon mustard
salt and pepper to taste

Directions

Salad:
In a large pot of water cook asparagus until just tender. Drain, run under cold water and then pat dry. Place asparagus stalks on an oval plate. Set aside.

In a medium bowl toss together chives, orange sections and crabmeat. Season with salt and pepper and mound on top of asparagus.

Dressing:
Whisk together all dressing ingredients. Season with salt and pepper. Drizzle over asparagus and crabmeat.

Serves: 4


golden blossom honey product