Heirloom Tomato Stack with Chili Lime Dressing

• 4 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 1/2 jalapeno, seeds removed
• 1/2 cup chopped cilantro leaves
• 2 tablespoons honey
• Pinch salt and freshly ground black pepper
• 2 heirloom tomatoes
• 2 cups baby arugula lettuce
• 3/4 pound fresh crabmeat
• 2 avocados, halved, pitted and flesh cut into cubes
• Salt and freshly ground black pepper
• Cilantro leaves, for garnish
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1. Using a blender, combine all of the dressing ingredients and blend until well combined.
2. Refrigerate until ready to serve.
3. Cut the tomatoes into 4 thick beef-like slices and put 1 slice on each serving plate.
4. Top each tomato with 1/2 cup arugula leaves.
5. Fold the crabmeat and avocados together in a bowl.
6. Season with salt and freshly ground black pepper, then put 2 tablespoons of the crabmeat mixture on each tomato stack.
7. Drizzle with dressing, garnish with a cilantro leaf and serve.

extravirgin olive oil, lime juice, cilantro, honey, salt, tomatoes, arugula lettuce, fresh crabmeat, avocados, salt, cilantro, recipe was

Taken from www.foodnetwork.com/recipes/heirloom-tomato-stack-with-chili-lime-dressing-recipe2.html (may not work)