- Dressing:
- 2 tablespoons freshly squeezed orange juice
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons finely chopped fresh tarragon or chervil
- 1/2 teaspoon freshly grated orange zest
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly ground black pepper
- Salad:
- 2 heads butterhead lettuce, separated into leaves
- 2 medium sweet onions, sliced
- 2 pomelos, peeled and cut into sections; substitute grapefruit if unavailable
- 1 medium avocado, peeled, pitted, and sliced
- 1 cup lump crabmeat (available at fish counter)
- 1 tablespoon chopped toasted skinless hazelnuts
- Prepare dressing. Whisk together orange juice, oil, vinegar, tarragon, orange zest, salt, mustard, and pepper in medium bowl. Set aside.
- Assemble salad. Combine lettuce, onions, and pomelos in large bowl. Toss with dressing and mound onto 4 plates. Fan out a quarter of the avocado on top of each and top with crabmeat and hazelnuts.