Crab, Grapefruit And Watercress Salad

• 3 tablespoons champagne vinegar
• 3 tablespoons honey
• 2 tablespoons chopped sweet onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/2 cup canola oil
• 1 tablespoon poppy seeds
• 2 cans (6-1/2 ounces each) jumbo lump crabmeat, drained {Maria: the flavor of jumbo lump crabmeat is much better than plain old lump crabmeat plus it's more tender, so please be sure to get jumbo. thx!}
• 6 cups watercress
• 2-1/2 cups fresh grapefruit segments
• 12 cherry tomatoes, halved
• 1 medium ripe avocado, peeled, pitted and sliced
• 1-1/2 teaspoons white grapefruit juice

1. Process first five ingredients in a blender or food processor until smooth. While processing, gradually add oil in a steady stream until dressing thickens. Pour into a serving bowl; stir in poppy seeds.
2. Transfer 1/4 cup salad dressing to a small bowl. Toss with crab. Add remaining ingredients to serving bowl; gently toss until combined. Top with crab mixture.

champagne vinegar, honey, sweet onion, mustard, salt, canola oil, poppy seeds, jumbo lump crabmeat, watercress, fresh grapefruit segments, cherry tomatoes, avocado, white grapefruit juice

Taken from www.tasteofhome.com/recipes/crab-grapefruit-and-watercress-salad/ (may not work)