Crab, Hearts of Palm, & Watercress Salad

Serves 2.

INGREDIENTS:
3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon honey
3 teaspoons kosher salt, divided
2 pinches freshly ground white pepper
1 cup hearts of palm, cut into 1/4-inch slices
1 bunch organic watercress
6 ounces Dungeness crabmeat
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon julienned fresh basil
1 tablespoon julienned fresh mint
2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each

DIRECTIONS:

• In a bowl, whisk oil, juice, honey, 1 teaspoon kosher salt and pinch of pepper. In a second bowl, marinate hearts of palm in 3/4 cup dressing for 1 hour.

• Divide watercress between 2 plates; top each with hearts of palm.

• In a bowl, mix crabmeat, cilantro, basil, mint and 1 teaspoon dressing; add remaining salt and pepper; toss until mixed.

• Divide crab between 2 plates of watercress. Top with grapefruit.