Asparagus and crab salad with Pixie tangerine dressing
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1/4 cup fresh tangerine juice
1/4 cup grapeseed oil
1 tsp. extra virgin olive oil
1 1/2 tsp. finely grated tangerine zest
2 tbsp. finely chopped chives
Sea salt, to taste (or use tangerine salt if desired; recipe follows)
Freshly ground pepper, to taste
1 lb. medium asparagus (about 16 spears), blanched and cooled
2 Pixie tangerines, cut into sections
8 oz. lump crab meat, cleaned of shells
1/2 fennel bulb, sliced very thin
For dressing: Whisk juice, oils, zest and some of the chives in a small bowl to blend. Season to taste with salt and pepper.
To serve: Cut asparagus into 2-inch-long pieces. Using a sharp knife, cut peel and white pith from tangerines; cut between membranes to release segments. Arrange asparagus, tangerine segments, crab meat and shaved fennel on a plate. Drizzle dressing over salad just before serving. Sprinkle with finely chopped chives, additional tangerine zest and salt as desired.
For tangerine salt: Cut the peel from a tangerine. Cut all of the white pith from the inside and place in a 150-degree oven for about 2 hours or until dry. Place in a spice or coffee grinder and chop until the consistency of coarse salt. Add desired amount of salt to taste.