Asparagus, Crabmeat, and Grapefruit Salad

Ingredients

• Citrus Vinaigrette:

  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon orange juice
  • 1/4 cup extra virgin olive oil
  • Salt
  • Pepper

• Salad:

  • 6 pieces jumbo asparagus, trimmed stems, peeled 3" at base, steamed until just cooked, but still bright green and crisp and chilled.
  • 1 cup mixed baby greens
  • 1/4 pound colossal lump crabmeat, picked over for bits of shell.
  • 6 pieces of grapefruit sections
  • 1/2 red bell pepper, chopped
  • 1/4 cup Citrus Vinaigrette (recipe below)
  • 1 tablespoon minced chives