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Ingredients

• 2 1/2 tablespoon(s) white wine vinegar
• 1 small shallot, minced
• 2 teaspoon(s) Dijon mustard
• 2 tablespoon(s) walnut oil
• 2 tablespoon(s) extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 bunch(es) of watercress, about 14 ounces thick stems discarded
• 1 pound(s) 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(s) walnuts, coarsely chopped

Description

Crab, Apple And Watercress Salad With Walnut Vinaigrette - The Huffington Post

Kitchen Daily