Crab, Apple and Watercress Salad with Walnut Vinaigrette

Ingredients

• 2 rib celery thinly sliced
• 2 teaspoons dijon mustard 
• 1  apples i use 2 granny smith apples cut into 1/2-inch dice
• 6 servings kosher salt and pepper freshly ground
• 1 pound lump crab picked over drained
• 2 tablespoons olive oil extra-virgin
• 1  shallots minced
• 2 tablespoons walnut oil 
• 0.3 cup walnuts coarsely chopped
• 14 ounces watercress thick
• 2.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. In a bowl, whisk the vinegar with the shallot and mustard.
2. Whisk in the walnut and olive oils and season with salt and pepper.
3. In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper.
4. Transfer the watercress to plates, top with the crab salad and serve.