Dungeness Crab, Cabbage, And Apple Salad

• 24 Belgian endive leaves, about the same size
• 3 cups very finely shredded green cabbage
• 1 large tart-sweet apple, such as Gala, peeled, cored, and thinly sliced
• 1/4 cup lightly toasted pistachios or slivered almonds
• 1/2 cup Walnut Oil Vinaigrette
• 1 pound fresh cooked Dungeness crabmeat, shredded and picked over to remove any pieces of shell, plus 6 claw-meat portions
• 2 ounces salmon roe
• Fresh daikon sprouts or sunflower sprouts for garnishing

1. Place 4 endive leaves arranged in a square in the center of each plate.
2. In a medium bowl, combine the cabbage, apple, and pistachios and toss with a couple of tablespoons of the Walnut Oil Vinaigrette.
3. Mound in the center of each endive square.
4. Toss the crabmeat with a bit of the vinaigrette and put on top of the cabbage along with a claw-meat portion on top.
5. Drizzle a bit more vinaigrette over all and top with a teaspoon of the caviar and a few sprouts.

endive, green cabbage, tartsweet apple, pistachios, walnut oil vinaigrette, crabmeat, salmon roe, fresh daikon sprouts

Taken from www.cookstr.com/recipes/dungeness-crab-cabbage-and-apple-salad (may not work)