| Ingredients |
| 3 pounds |
medium stone crab claws, cooked and chilled |
| 1/2 cup |
sugar |
| 1/2 cup |
rice wine vinegar |
| 1/4 cup |
honey |
| 1/2 cup |
orange or tangerine juice |
| 8 |
hearts of palm, fresh or canned |
| 1/4 cup |
red onions, thinly sliced |
| 1/4 cup |
red bell peppers, roasted, thinly sliced |
| 1/4 cup |
yellow bell peppers, roasted, thinly sliced |
| 2 |
medium oranges or tangerines, peeled and sectioned |
| 1/4 cup |
fresh tarragon leaves, chopped |
| 2 cups |
fresh spinach, finely chopped |
| 1/2 cup |
extra virgin olive oil |
| 1/4 cup |
rice wine vinegar |
| 2 tablespoon |
fresh parsley, finely chopped |
Preparation
Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside. In a small saucepan, combine the sugar, vinegar, honey and orange or tangerine juice. Bring to a boil and cook until thickened to syrup. Remove from heat, cool and set aside. Slice hearts of palm into thin strips. In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach. Dress salad with olive oil and vinegar; toss until moistened. Serve salad in the center of each plate with stone crab claws arranged around the edge. Drizzle the honey citrus sauce over all and garnish with chopped parsley. Serve extra honey citrus sauce on the side.
Yield
4 servings
Nutritional Value Per Serving
(4 medium claws with salad) Calories 499, Calories From Fat 247, Total Fat 29g, Saturated Fat 4g, Trans Fatty Acid 0g, Cholesterol 190mg, Total Carbohydrate 51g, Protein 15g, Omega-3 Fatty Acid 0.05g
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