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*Plus 6 claw meat portions. Place four endive leaves arranged in a square in the center of 6 plates. Combine cabbage, apples and pistachios and mound in the center of the endive square. Drizzle a tablespoon or two of vinaigrette over cabbage mixture. Divide crab and place on top of cabbage and drizzle another teaspoon or two of vinaigrette over crab placing a claw meat portion on top. Garnish with beet threads, daikon sprouts and a sprinkling of tobiko if desired. Yield: 6 servings WALNUT OIL VINAIGRETTE WITH HERBS: Use a walnut oil that has a rich nutty flavor. The best still seems to come from France. The use of stock here helps reduce the fat content a bit and also results in a "creamy" vinaigrette. Reduced stocks are a great way generally to lower the fat in salad dressings. Try to use a good homemade, unsalted stock if you can. Add the shallots, garlic, lemon zest and 1/3 cup reduced stock in a blender and pur?e till smooth. Add remaining stock, lemon juice, vinegar and mustard and with motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired. Season to taste with salt and pepper and stir in herbs. Store covered in refrigerator up to 5 days. Yield: approximately 1 1/2 cups Air date: 01/26/97 NOTES : This combines some wonderful flavors that are a perfect match for a toasty Chardonnay. Recipe by: JOHN ASH SHOW #JA9765 Posted to MC-Recipe Digest V1 #416 by Bill Spalding
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