Yield: 1 portion
Peekytoe crab - 2 oz.
Fresh lemon juice - 1 1/2 Tbsp.
Extra virgin olive oil - 3 Tbsp.
Chives, chopped - 1/2 Tbsp.
Salt, pepper - to taste
Mesclun greens - 1 cup
Golden beets, diced - 1/4 cup
Bosc pears, diced - 1/4 cup
Hazelnuts, roasted, chopped - 2 Tbsp.
Shallots, chopped - 2 Tbsp.
Red beet oil - (see note) garnish
Combine crab, 1/2 tsp. lemon juice, 1 Tbsp. oil, chives and salt and pepper.
In separate bowl, combine greens, 1 Tbsp. oil, 1/2 Tbsp. lemon juice and salt and pepper.
In another bowl, combine beets, pears, nuts, shallots, 1/2 tsp. lemon juice, 1 Tbsp. oil and salt and pepper.
To assemble: Place beet mixture in bottom of ring mold. Add crab mixture to mold. Remove ring. Place greens on top. Garnish plate with beet oil.
Note: To make beet oil, juice 3 large red beets. Boil to reduce to syrup. Whisk in 3 parts light oil to 1 part syrup.