The recipe is by Chef Kevin Simonson from the Domaine Carneros Winery in Northern California.

Check out Linda's wonderful Salad and Salad Dressing Recipes.

Dungeness Crab and Cabbage Salad

Warm Tarragon Vinaigrette (see recipe below)
1 pound Dungeness crabmeat (body meat and leg meat separated)
1 pound thinly sliced Savoy or Napa cabbage
1 roasted red pepper, diced
4 tarragon sprigs

Prepare Warm Tarragon Vinaigrette. In a large bowl, mix crab body meat, cabbage, and 2/3 of the Warm Tarragon Vinaigrette. Season to taste with additional salt and pepper. Place on individual serving plates.

In a small bowl, combine the crab legs, red pepper, and the remaining 1/3 Warm Tarragon Vinaigrette; divide on top of the salads and garnish with a tarragon sprig. Serve immediately.

Makes 4 servings.

WARM TARRAGON VINAIGRETTE:
1 tablespoon finely chopped green onions or shallots
1/4 teaspoon chopped garlic
1 tablespoon chopped fresh tarragon leaves
2 tablespoons sherry vinegar
2/3 cup extra-virgin olive oil
1 tablespoon Pernod (anise-flavored liqueur), optional
Coarse salt
Coarsely ground black pepper

In a small saucepan over high heat, whisk together green onions or shallots, garlic, tarragon, sherry vinegar, olive oil, and Pernod; simmer for one minute. Remove from heat. Season with salt and pepper to taste.