Crab Salad on Avocado with Puligny - Apple & Grappas

Tonight’s supper, still recovering from our Anniversary dinner Saturday, was a spicy crab salad on ripe avocado on greens. Temperatures got to the mid-50sF today with a lot of sunshine, so the crab salad was very nice. The crab was seasoned with onion, garlic, SI Spicy Seafood Seasoning, lemon peel, tarragon, chervil, and whole grain mustard; all held together with a few tablespoons of mayonnaise. The greens were dressed with a vinaigrette, seasoned with onion, garlic, chervil, tarragon, and mustard, oil was half Tuscan EVOO and half Meyer lemon olive oil with yuzu rice vinegar. The greens were dressed and plated, the avocado halves were placed atop, and sprinkled with SI Beau Monde, the remains of the dressing, and a couple squeezes of Meyer lemon juice. The crab was placed atop and around the avocado.

The salad was enjoyed with a 2000 Dom. Henri Clerc 1er Cru Puligny-Montrachet ‘Les Pucelles’ - on pouring initially i was concerned about oxidation, the color was a dark gold; however the nose and flavors were of complex, spicy, flowery ripe pears; the mid-palate had adequate acidity, and rich flavors with no hint of oxidation; the finish was long, complex white fruits with no feeling of oxidation. It paired well with the spicy, rich salad.

Then for dessert we had a crisp Pink lady apple with three grappas - CiVidina, Banfi, and Badia á Coltibuono.