- 1 cup hearts of palm, cut into 1/4-inch slices
- 1 bunch organic watercress
- 6 ounces precooked Dungeness crabmeat
- 1 tablespoons coarsely chopped cilantro
- 1 tablespoons julienned basil
- 1 tablespoons julienned mint
- 1 teaspoon kosher salt
- Pinch freshly ground white pepper
- 2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each
- 3/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp honey
- 2 tsp kosher salt
- Pinch freshly ground white pepper
- Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.