Courtesy of Pacifica Seafood & Raw Bar
Serves 6

For the salad:

1 pound Dungeness crab meat
1 diced avocado
2 tablespoons peeled and small-diced cucumber
2 segmented oranges
8 ounces black or red radish
2 ounces fresh chives
8 ounces baby frisee lettuce
8 ounces peeled and small-diced apple
1 seedless English cucumber sliced thinly lengthwise
2 ounces radish sprouts
8 ounces apple cider vinaigrette
For the vin aigrette :
2 pounds peeled and large-diced apple
1 ounce lemon juice
1 ounce orange juice
1 cup apple cider
2 cups apple cider vinegar
3 cups rice bran oil
11⁄2 cups salad oil
2 ounces agave nectar
Salt
Ground white peppercorn

Combine apple with lemon and orange juice. Add apple cider and vinegar, blend. Slowly add oils until emulsified. Add agave nectar and season to taste with salt and white pepper.

For the dish :

Combine salad ingredients except for the cucumber slices and radish sprouts (set these aside, as they will be used for garnish). Toss remaining ingredients with vinaigrette. Line six stainless rings, approximately 3–4 inches in diameter, with cucumber slices to form a mold. Fill the center of each mold with the tossed salad; add more dressing if necessary. Remove the ring and garnish top with radish sprouts.