Crab Apple Salad

• Honey Mustard Yogurt Dressing
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup Greek style yogurt or any good quality yogurt
• 2 tablespoons mustard of your choice
• 1 heaping tablespoon honey
• 1 teaspoon capers
• salt and pepper to taste
• Crab Apple Salad
• 2 Granny Smith Apples, peeled, cored, and cut into chunks
• 1 heaping teaspoon honey
• 1 teaspoon olive oil
• squeeze of lemon juice
• 4-5 big handfuls of spinach or mesclun salad greens
• 1/2 pound best quality crabmeat
• 1/4 cup red onions, finely sliced in half moons
• 4 plum tomatoes, chopped (or use sundried tomatoes)

1. Blend all ingredients together until smooth. I used my immersion blender to emulsify everything. While I did not add them here, a few anchovies of a teaspoon of miso paste would blended into the dressing would be tasty as well.
2. Preheat your oven to 425F and toss the apples, honey, olive oil, and lemon juice in on a baking sheet. Roast for about 10 minutes, until apples get some color but are still firm. Set aside and try not to eat.
3. In a large bowl, mix the spinach, crabmeat, onions, and tomatoes together. Dress the salad with the amount of dressing you see fit.
4. Adjust seasoning and add a bit of chopped parsley if you'd like (I forgot to add mine).

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Taken from food52.com/recipes/8830-crab-apple-salad (may not work)