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How to make it

  • In a small nonreactive saucepan over medium heat lightly toast the mustard seeds stirring often until golden and fragrant about 1 minute.
  • Remove pan from heat and stir in the vinegar then let cool for 5 minutes.
  • Transfer vinegar mixture to a small bowl and whisk in the mustard and honey until blended then slowly whisk in the olive oil and then the canola oil.
  • Season with salt and pepper.
  • In a large salad bowl toss the lettuce with half of the vinaigrette and divide among 4 chilled salad plates or bowls.
  • In a small bowl toss the crabmeat, parsley and chives with 3 tablespoons of the remaining vinaigrette until well blended then season with salt and pepper.
  • Divide crabmeat among the salads and garnish each with grapefruit and avocado.
  • Drizzle salads with any remaining vinaigrette and serve immediately.

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