- 1/2 cup sugar
- 6 blood oranges (3 zested and juiced and 3 cut into sections)
- 2 tablespoons balsamic vinegar
- 1/2 cup olive oil
- Salt and pepper
- 1 cup crab meat
- 4 cups cleaned salad greens
- 1/2 pound asparagus, blanched and cooled
In a heavy bottomed pot, melt the sugar and cook until it caramelizes, then very carefully pour in the orange juice (it will splatter) and continue to cook until it is reduced to a thick syrup. Remove from the stove, add the vinegar, and oil and season to taste with salt and pepper. Set aside to cool.
In a small bowl, season the crab meat.
Toss the greens with 1/4 cup of the dressing and half of the orange sections, then season with salt and pepper. Place on two salad plates. Arrange the asparagus around the plate. Top with the crab meat and the remaining orange sections. Garnish with a drizzle of dressing and the orange zest.