Recipe for Oregon Crab and Hazelnut Salad 
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Yield:
1
Ingredients:
Amount Ingredient
400 gm assorted baby lettuce leaves, (400 to 500)
2 tbl white wine vinegar
1 tbl French mustard
3 tbl hazelnut oil, (or virgin olive oil)
1 tbl finely chopped fresh tarragon
2 tbl chopped chives
6 x lightly poached, (or boiled) eggs
400 gm crab meat
Instructions:
Instructions: Wash the leaves well and dry thoroughly. Place the leaves in a deep mixing bowl and set aside.

Using a whisk, combine the white wine vinegar and mustard then add the oil slowly, whisking all the time. Season with salt and pepper to taste. Pour the dressing over the salad leaves and sprinkle the chopped herbs over. Toss thoroughly, making sure that the leaves are thoroughly coated with the dressing.

Divide the salad amongst 6 plates then arrange the crabmeat and poached eggs over the salad. Garnish with the hazelnuts and serve immediately.

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