Crab and Endive Salad with Creamy Cognac Dressing

• 1/4 cup mayonnaise
• 3/4 teaspoon Dijon mustard
• 1 1/4 teaspoons fresh lemon juice
• 1 teaspoon Cognac
• 1/2 tablespoon finely chopped flat-leaf parsley
• 1/2 tablespoon snipped chives, plus more for garnish
• 1/2 tablespoon coarsely chopped tarragon
• Kosher salt and freshly ground pepper
• Pinch of cayenne
• 1/2 teaspoon extra-virgin olive oil
• 1 celery rib, finely chopped
• 1 large Belgian endive, 6 outer leaves reserved, the rest thinly sliced crosswise
• 1/2 pound jumbo lump crabmeat, picked over

1. In a small bowl, whisk the mayonnaise with the mustard, lemon juice, Cognac and fresh herbs.
2. Season with salt and pepper and the cayenne.
3. Heat the olive oil in a small skillet.
4. Add the celery and cook over moderately high heat until crisp-tender, about 1 minute.
5. Spread the celery on a plate and refrigerate until chilled.
6. In a medium bowl, gently toss the sliced endive with the crabmeat, celery and Cognac dressing.
7. Season with salt and pepper.
8. Arrange 3 endive leaves on each plate.
9. Spoon the crab salad in the center, garnish with chives and serve.

mayonnaise, mustard, lemon juice, cognac, flatleaf parsley, chives, tarragon, kosher salt, cayenne, extravirgin olive oil, celery, endive, lump crabmeat

Taken from www.foodandwine.com/recipes/crab-and-endive-salad-with-creamy-cognac-dressing (may not work)