Sauvignon Blanc Pairings Crab Meat Salad with Pear & Mint
- 1 tsp Lemon zest
- 2 tbsp Lemon juice, fresh
- 5 tbsp Olive oil
- ¼ tsp Sea salt & cracked, black pepper
- 2 Ripe Anjou pears
- 4 tbsp Mint, roughly chopped
- 10 oz Dungeness crab meat
Open a bottle of Vina Robles Sauvignon Blanc, and pour yourself a glass!
In a small bowl, combine lemon zest, lemon juice and Olive oil “A Touch of Citrus”. Season to taste, set citrus-vinaigrette aside.
Cut Anjou pears into small cubes, add chopped mint and mix carefully.
Divide pear-mint mix among four plates.
Arrange Dungeness crab meat on pear bed and drizzle with the citrus-vinaigrette.
Enjoy this light and very refreshing appetizer with the rest of the Vina Robles Sauvignon Blanc.
Hint: Serve with grilled flat bread or crispy French baguette.
Hint: Use orange zest and juice instead of lemon.
Hint: Substitute pears with Hass avocados.