Appetizer: Dungeness crab salad

For the dressing:

Ingredients:

• 2 bacon strips, small diced
  
• 1 garlic clove chopped
  
• 1 Tbsp chopped red onion
  
• 1 tsp grainy mustard
  
• 4 tbsp grapeseed oil or other neutral oil
  
• 1 Tbsp white balsamic vinegar
  
• 1 blood orange, peeled and small diced
  

1. Heat bacon in a sauce pan and cook until fat is rendered.
   
   
2. Add garlic and red onion and cook until soft.
   
   
3. Remove from the heat and add remaining ingredients.

• 4 cipolline onion, peeled, cut into four lengthwise
  
• 4 oz sunchokes
  
• 2 garlic cloves
  
• 3 thyme sprigs
  
• 1 star anise
  
• 1 cinnamon stick
  
• 2 Tbsp extra virgin olive oil
  
• 8 oz fresh dungeness crab meat, picked for bones
  
• 1 pinch dill leaves
  
• 1 pinch chopped chives
  
• 1 head of escarole, thinly shaved
  
• tt salt and black pepper
  

1. Scrub sunchokes well under running water, place in a sauce pan and cover with cold water.
   
   
2. Season with salt, 2 thyme sprigs, star anise, cinnamon, 1 garlic clove.
   
   
3. Bring to simmer and cook 20 minutes. Let cool in the cooking water and strain.
   
   
4. Heat a saute' pan, add extra virgin olive oil, thyme, 1 smashed garlic clove.
   
   
5. Add cipolline, roast on each side about 1 minute.
   
   
6. Lightly squash the sunchokes and add to cipolline. Roast until hot.
   
   
7. To serve place sunchokes and cipolline on the bottom of the plate, top with the crab seasoned with chives and dill.
   
   
8. Drizzle warm sauce around and scatter escarole around. Enjoy.

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