Avocado Pear With Crab, Pear, Peach And Primroses Recipe

• 2 x Avocadoes
• 8 ounce Crab meat, 225
• 1 x Pear, ripe
• 1 x Peach, ripe
• 1 Tbsp. Primrose petals, freshly picked
• 2 tsp Sugar
• 1/2 tsp Dry mustard
• 1 x Garlic clove, crushed
• 3 Tbsp. White wine vinegar, or possibly lemon juice
• 9 Tbsp. Extra virgin olive oil
• 3 Tbsp. Heavy cream

1. CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously.
2. Shake well each time before serving.
3. Add in 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy.
4. (Use this portion immediately as it won't keep.)
5. Halve the avocadoes and remove the stones.
6. Mix the crab meat with the vinaigrette and fill the avocadoes with this mix.
7. Peel and slice the pear and peach and tuck slices into the crab meat.
8. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter.
9. SERVES:4

avocadoes, petals, sugar, mustard, garlic, white wine vinegar, extra virgin olive oil, heavy cream

Taken from cookeatshare.com/recipes/avocado-pear-with-crab-pear-peach-and-primroses-72487 (may not work)