2 Tbsp fresh orange juice (about ½ an orange -- pro tip: use the segmented orange remains to squeeze out fresh orange jucie!)
1 Tbsp fresh lemon juice (about ½ lemon)
1 tsp Dijon mustard
2 Tbsp chives (thinly sliced)
½ tsp Kosher salt
¼ tsp freshly ground black pepper
The Crab Salad
1 small head of frisée lettuce (root trimmed, leaves separated into smaller pieces)
1 cup baby arugula (or microgreens)
1 (16 oz) can North Coast Seafood Jumbo Lump Crab Meat (drained of any excess liquid)
2 large oranges (peeled and cut into segments)
1 bulb fennel (peeled, core removed, and thinly sliced into half moons)
2 Tbsp chives (thinly sliced, for serving)
2 Tbsp fresh dill (for serving)
Flaky sea salt (for serving)
Make the citrus vinaigrette
Combine ¼ cup extra virgin olive oil, 2 Tbsp orange juice, 1 Tbsp lemon juice, 1 tsp Dijon mustard, 2 Tbsp chives, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a measuring cup or mason jar with tight fitting lid.
Either stir well or shake until emulsified. Set aside.
Begin assembling the salad
On a large serving platter (or individual plates), place an even layer of frisée lettuce leaves, separated into small pieces with your hands.
Place ¼ cup of baby arugula or micro greens on top.
Divide the orange segments evenly between all plates, add the thinly sliced fennel, then carefully add jumbo lump crab pieces.
Dress the salad, then serve
Drizzle the salad dressing on top, then sprinkle with sliced chives, chopped fresh dill, and a generous pinch of flaky sea salt. Serve immediately!