Dungeness Crab And Fennel Salad With Creamy Lime Dressing

• 2 fennel bupounds (anise), stalks discarded
• 1 pound fresh Dungeness crabmeat, picked over
• 1/2 pound baby spinach leaves
• 2 tablespoons Champagne vinegar
• 2 tablespoons fresh lime juice
• 1 large egg yolk
• 1/2 tablespoon mild honey
• 1/2 teaspoon white pepper
• 1/2 tablespoon grated lime zest
• 1/2 cup vegetable oil
• 1/2 teaspoon sesame oil (not Asian; optional)
• Equipment: an adjustable-blade slicer

1. Halve fennel lengthwise (or quarter if large) and discard core, then shave fennel lengthwise as thinly as possible using slicer. Soak sliced fennel in a bowl of ice and cold water until it is crisp, about 1 1/2 to 2 hours.
2. Blend all dressing ingredients, except oils, with 1/2 teaspoon salt in a blender at high speed until combined. With blender still on high, add oils in a slow stream thourough top hole, blending until emulsified. Season with salt and white pepper.
3. Drain fennel and pat dry, then toss with crabmeat and dressing. Divide spinach among 4 plates and top with crab salad.

fennel, crabmeat, baby spinach, vinegar, lime juice, egg yolk, honey, white pepper, lime zest, vegetable oil, sesame oil

Taken from www.epicurious.com/recipes/food/views/dungeness-crab-and-fennel-salad-with-creamy-lime-dressing-238963 (may not work)