Mediterranean Crab Salad

• 1 lb backfin crab meat, picked over
• 1/2 cup black olives, sliced
• 1 (7 ounce) jar roasted red peppers
• 6 cups mixed greens (chef's choice)
• 1/2 cup goat cheese or 1/2 cup feta cheese, crumbled and divided
• 2 fluid ounces freshly squeezed lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup shallots or 1/4 cup green onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon oregano
• 2/3 cup extra virgin olive oil
• 1 (6 ounce) jar artichoke hearts, drained and quartered

1. Whisk together lemon juice, mustard, shallots or green onions, salt, pepper, and oregano in a large bowl.
2. Gradually whisk in oil.
3. Remove and reserve 1/3 cup dressing.
4. To the remaining dressing in large bowl, add crabmeat, artichokes, olives, and roasted peppers.
5. Place the greens and half of the goat cheese or feta cheese in a salad bowl.
6. Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are evenly coated.

crab meat, black olives, red peppers, mixed greens, goat cheese, fluid ounces freshly squeezed lemon juice, mustard, shallots, salt, pepper, oregano, extra virgin olive oil, hearts

Taken from www.food.com/recipe/mediterranean-crab-salad-30123 (may not work)