GRILLED PEACH AND CRAB MEAT SALAD

Ingredients

For the dressing:
• 2 teaspoons Mumbai nut & spice mix
• 4 tablespoons olive oil
• 1 small lemon, juice & zest
• 2 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 2 pinches sea salt
For the salad:
• Mumbai nut & spice mix, for a final sprinkle
• 1 head butter lettuce (also called bibb or boston lettuce)
• 1 head frisée lettuce (also called curly endive or chicory)
• 6 ripe peaches
• 1/4 cup sunflower seeds, toasted
• 8 oz. lump crab meat
• dressing (recipe listed above)
• olive oil
• pinch of sugar
• pinch of salt
• squeeze of lemon

Instructions

1. In a bowl, whisk together all the ingredients for the dressing and set aside.
2. Heat a small pan on the stove top and add the sunflower seeds. Gently toast them until they are just a tad brown. Stay close by because the seeds are small and can burn very quickly. Remove sunflower seeds from the pan and allow the seeds to cool completely.
3. Slice each peach in half and gently remove each pit. Drizzle each peach with a bit of olive oil, rub the open flesh side with your hands to coat it with a bit of oil. Place the peaches flesh face side up on a baking tray. Sprinkle each with a pinch of salt and a generous pinch of sugar. Place each peach, face down, on to a hot grill and grill just until they are a bit caramelized and have grill marks. Remove from heat and allow to cool completely. As an alternative to grilling, you can lay the peaches face up on a baking sheet and place under a hot broiler in the oven. Broil just until the tops caramelize just a bit. Remove from oven and allow them to cool completely.
4. Separate each leaf of the butter lettuce and place into a large mixing bowl. Drizzle with some of the pre-made dressing and with your hands, gently coat the lettuce leaves with a bit of dressing. Arrange the leaves in a circle onto each individual serving plate. Next, do the same with the frisée lettuce; remove the stems and break into bite sized pieces. Using the same dressing bowl, drizzle them with a bit of dressing and coat the leaves gently. Layer the frisée on top of the already arranged butter lettuce. Now take 3 half peaches and arrange them on top of the frisée lettuce. (If you are making small, side salads, I would use two half peaches per serving)
5. Gently top each salad with a serving of lump crab meat, taking care not to break up the pieces and trying to keep the crab chunks intact. Top each salad with a generous amount of toasted sunflower seeds.
6. Just before serving, drizzle each salad with additional dressing, give it a light squeeze of fresh lemon juice and finally, a sprinkle of additional Mumbai nut & spice mix. Serve immediately.