Crab Salad With Orange Vinaigrette - cooking recipe

Ingredients

3 cups orange juice, fresh squeezed
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons thyme, fresh, chopped
2 teaspoons garlic, fresh, minced
4 tablespoons basil, fresh, chopped
salt
pepper
2 lbs crabmeat, jumbo lump, shells removed
1 lb spinach, fresh, washed, baby
1/2 cup walnuts, toasted
1 orange, peeled, segmented
1/4 cup red onion, diced

Preparation

Vinaigrette:
Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
Remove from heat and place in refrigerator to cool.
Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
Whisk together and season to taste with salt and pepper.
Set aside.
Salad:
In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
Place the crab meat in the center of the spinach salad.
Drizzle the vinaigrette around and lightly over the salad and serve.