Crab Salad With Orange Vinaigrette

• 3 cups orange juice, fresh squeezed
• 1/4 cup champagne vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons thyme, fresh, chopped
• 2 teaspoons garlic, fresh, minced
• 4 tablespoons basil, fresh, chopped
• salt
• pepper
• 2 lbs crabmeat, jumbo lump, shells removed
• 1 lb spinach, fresh, washed, baby
• 1/2 cup walnuts, toasted
• 1 orange, peeled, segmented
• 1/4 cup red onion, diced

1. Vinaigrette:
2. Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
3. Remove from heat and place in refrigerator to cool.
4. Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
5. Whisk together and season to taste with salt and pepper.
6. Set aside.
7. Salad:
8. In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
9. Place the crab meat in the center of the spinach salad.
10. Drizzle the vinaigrette around and lightly over the salad and serve.

orange juice, champagne vinegar, extra virgin olive oil, thyme, garlic, basil, salt, pepper, crabmeat, spinach, walnuts, orange, red onion

Taken from www.food.com/recipe/crab-salad-with-orange-vinaigrette-253676 (may not work)