2 ea Heirloom Tomatoes 8 oz Lump Crabmeat, toss with olive oil, salt, pepper 1 cup Avocado Mousse ½ cup Shaved Red Onion 3 oz Meyer Lemon and Chervil Vinaigrette 2 cups Frisse Lettuce, toss with olive oil, salt, pepper
Avocado Mousse 3 Avocado, scooped 1/4 cup Cilantro, chopped 2 ea Lemons, juiced 1 cup Heavy Cream, whipped to soft peaks Salt and Pepper
Puree the avocado, cilantro and lemon juice. Fold in the whipped cream to make mousse.
Meyer Lemon Chervil Vinaigrette ½ cup Lemon Juice 6 cloves Garlic, chopped 1 ea Shallot, chopped 1 tbsp Dijon Mustard 1 ½ cups Blended Oil
Puree the lemon, garlic, shallot and dijon mustard. Slowly drizzle in the oil until vinaigrette is emulsified. Season with salt and pepper. Add the chervil right before serving.