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Ingredients

• 1/2 cup extra virgin olive oil
• 2 tablespoons rice wine vinegar
• 1 teaspoon honey
• 2 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper
• 1/3 cup packed chopped assorted fresh mild herbs, such as basil, chives,
• Dill, tarragon, and parsley
• 4 cup baby arugula lettuce, cleaned and patted dry
• 1 pound jumbo lump crabmeat, picked over for cartilage
• 1/2 bunch pencil asparagus, blanched until tender in salted water and sliced in half
• 1 large Beef Steak Tomato, sliced into 1/4-inch slices and season with salt and pepper on both sides
• 1 tablespoon finely chopped fresh parsley leaves

Description

Food Network Invites You To Try This Emeril's Stacked Salad Recipe From Emeril Lagasse.

Food Network