Yield: 4 portions Dress ing: 1⁄4 cup olive oil 1 Tbsp. lime juice 1 tsp. balsamic vinegar 1⁄2 tsp. Dijon mustard 1⁄4 tsp. salt, divided 1⁄4 tsp. ground black pepper, divided Crab sala d: 1⁄4 cup mayonnaise 2 Tbsps. Dijon mustard 1 tsp. paprika 8 oz. lump crab meat 1 cup red, yellow, green bell peppers, chopped 1 fully-ripened avocado (about 8 oz.) 1⁄2 tsp. lime zest, grated 1 tsp. lime juice 1⁄2 cup plum or grape tomatoes, chopped 4 small sprigs frisée To prepare dressing: In a cup whisk ...
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