Crab, Apple and Watercress Salad With Walnut Vinaigrette

Food and Wine quick meal.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 tablespoons white wine vinegar
• 1  small shallot, minced
• 2  teaspoons Dijon mustard
• 2  tablespoons walnut oil
• 2  tablespoons  extra-virgin olive oil
•  kosher  salt & freshly ground black pepper
• 2  bunches watercress, thick stems discarded (about 14 ounces)
• 1  lb  jumbo lump  crab, picked over and drained
• 2  celery ribs, thinly sliced
• 1  granny smith apple, cut into 1/2-inch dice
• 1⁄3 cup walnuts, coarsely chopped

Directions

1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
2. In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper. Transfer the watercress to plates, top with the crab salad and serve.