TULSA, Oklahoma - Ready for Spring Crab-Avocado Salad

Salad Ingredients:
1lb Lump Crabmeat
4 cups Arugula
2 heads Belgium Endive
2 ea Avocado
4 wedges French Brie
1 cup Mango
1 cup Raspberries
1 cup Blueberries


Honey-Orange Balsamic Dressing:
2 tbs Honey
¾ cup Olive Oil
¼ cup Balsamic Vinegar
¼ cup Orange Concentrate
2 tabl Cilantro
Salt & Pepper to taste

Method:
Add all ingredients to small mixing bowl and whisk until emulsified or in shaker bottle. Drizzle over salad components.

Compose salad ingredients in center of plate; drizzle with orange balsamic dressing. Serves 4