Ingredients
3 tablespoons champagne vinegar3 tablespoons honey2 tablespoons chopped sweet onion1 teaspoon Dijon mustard1/2 teaspoon sea salt1/2 cup canola oil1 tablespoon poppy seeds2 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 watercress2-1/2 cups fresh grapefruit segments12 cherry tomatoes, halved1 medium ripe avocado, peeled, pitted and sliced1-1/2 teaspoons white grapefruit juice
Preparation
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.
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.
