Recipe: Half Shell's Blue Crab and Asparagus Salad with Lemon Pepper Dressing

HALF SHELL'S BLUE CRAB AND ASPARAGUS SALAD
Yields: 1 serving

SALAD:
3 oz fresh spinach
3 oz romaine lettuce
1 oz mesculin mix
4 cherry tomatoes, quartered
1/2 roasted red pepper, sliced
1 Tbsp capers
5 asparagus spears, blanched & sliced
2 oz lemon pepper dressing
3 oz fresh lump crab meat
to taste freshly ground black pepper

Making the SALAD:
Wash and dry all salad greens and place in a large, dry bowl. Add tomatoes, peppers, capers, asparagus & dressing. Toss. Place salad onto a serving plate. Top with crabmeat, parsnip chips & freshly ground black pepper.

Lemon pepper dressing :
6 oz olive oil
1 lemon, zest of
4 oz lemon juice (approximately)
2 fresh shallots, chopped
3 Tbsp sherry wine vinegar
1/4 tsp red pepper flakes
to taste kosher salt
to taste freshly ground black pepper

Making the Lemon pepper dressing:
Pour olive oil into a medium size mixing bowl. Whisk in all remaining ingredients, incorporating all well. Chill until needed.