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Ingredients

• 2 1/2 tablespoons  white wine vinegar
• 1   small shallot, minced
• 2 teaspoons  Dijon mustard
• 2 tablespoons  walnut oil
• 2 tablespoons  extra-virgin olive oil
•   Kosher salt and freshly ground pepper
• 2 bunches  of watercress, thick stems discarded (about 14 ounces)
• 1 pound  jumbo lump crab, picked over and drained
• 2   celery ribs, thinly sliced
• 1   Granny Smith apple, cut into 1/2-inch dice
• 1/3 cup  walnuts, coarsely chopped

Description

Sweet-tasting Lump Crab Is Sold Precooked, So It's Perfect For A Fast Meal. Melissa Rubel Jacobson Uses It Here In A Crunchy Salad That Gets A Double Dose Of Nutty Flavor From Walnuts And Walnut Oil.

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