Oregon Dungeness Crab Meat and Hazelnut Salad

Hazelnut Dressing with Tarragon

In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.

Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
Source: Recipe courtesy Oregon Dungeness Crab Commission and the Oregon Hazelnut Marketing Board.