Hearts Of Palm Salad With Ruby Red Grapefruit And Dungeness Crab

• 1 cup hearts of palm, cut into 1/4-inch slices
• 1 bunch organic watercress
• 6 ounces precooked Dungeness crabmeat
• 1 tablespoons coarsely chopped cilantro
• 1 tablespoons julienned basil
• 1 tablespoons julienned mint
• 1 teaspoon kosher salt
• Pinch freshly ground white pepper
• 2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each
• 3/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp honey
• 2 tsp kosher salt
• Pinch freshly ground white pepper

1. Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

hearts of palm, watercress, crabmeat, cilantro, basil, mint, kosher salt, freshly ground white pepper, red grapefruit, extravirgin olive oil, lemon juice, honey, kosher salt, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/hearts-of-palm-salad-with-ruby-red-grapefruit-and-dungeness-crab-235692 (may not work)