Crab & citrus salad with Chardonnay dressing

Ingredients

• 140 g crab meat white
• 1  cranberry-orange relish peeled
• 1 tsp chives and dill chopped
• 2 tsp mayonnaise 
• 1  grapefruit peeled
• 1 handful baby salad leaves mixed good
• 3 slices sourdough toasted
• 2 tbsp chardonnay vinegar italian (buy from delis, or just use a regular white wine vinegar)
• 1 tsp dijon mustard 
• 1 tsp sugar 
• 5 tbsp olive oil 

Equipment

• bowl
• whisk

Directions

1. Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
2. Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
3. Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates.
4. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.