Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette

1. 1

   Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.

2. 2

   Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.

3. 3

   Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top.

4. 4

   Garnish with jumbo lump crabmeat

* Per serving · 4 servings · Values may vary.

No additional tips available.