Dungeness Crab, Red Watermelon with Strawberry Rhubarb Vinaigrette and Fresh Tarragon
Pair with La Crema Pinot Noir Rosé

The fresh crisp watermelon and sweet Dungeness crab make for a refreshing and simple salad for a hot spring day. The watermelon and strawberry aromas found in our Rosé make for a delightful match.

Serves 8 people

Dungeness Crab Salad
8 oz Dungeness crab meat
8 oz Seedless red watermelon, rind removed, flesh diced 1/2 inch cubes
4 oz Frisee, yellow parts only, stems removed
1 Tb Fresh tarragon stems removed, minced
2 oz Strawberry rhubarb vinaigrette (see recipe below)
Kosher salt to taste

Preparation:
Combine ingredients in a bowl. Drizzle with vinaigrette and season to taste with kosher salt. Gently toss and divide between 8 chilled plates. Serve immediately.

Strawberry Rhubarb Vinaigrette (Makes 2 cups)
2 Tb Rhubarb, red parts only, minced
2 Tb Ripe strawberries, minced
2 Tb Shallots, minced
1 tsp Garlic, minced
1/4 cup Rice wine vinegar
1/4 cup Water
1 tsp Worcestershire sauce
1/2 cup Extra virgin olive oil
1 cup Vegetable oil
Kosher salt to taste

Preparation:
In a large bowl combine the first 7 ingredients and mix thoroughly with a whisk. Season with salt. Slowly drizzle the olive and vegetable oils into the mixture and whisk until vinaigrette is emulsified. Check vinaigrette for seasoning and adjust if necessary. Refrigerate until needed.

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