Bistro Salad with Warm Crab Cakes Recipe

Ingredients:

• CHAMPAGNE VINAIGRETTE:
• 4 tablespoons champagne vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallot
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup extra virgin olive oil
• CRAB CAKES:
• 6 crab cakes
• 1/4 cup extra virgin olive oil, divided use
• SALAD:
• 2 heads fennel, ends trimmed, core removed, and thinly sliced
• 6 cups mâche or other tender salad greens
• 4 radishes, thinly sliced
• OPTIONAL:
• 1/2 cup aioli

Directions:

1. Make vinaigrette: In a small bowl, whisk together everything but the olive oil. Slowly drizzle in olive oil while constantly whisking. Set aside or cover and chill until serving time.
2. Fry crab cakes: Heat 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add half the crab cakes and cook, turning once, until golden brown on both sides, about 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with remaining crab cakes and 2 tablespoons oil.
3. Dress salad: In a medium bowl, toss salad ingredients with prepared vinaigrette.
4. To serve, place warm crab cakes on dressed greens. Top each crab cake with a dollop of aioli, if desired.
5. Cook's Tip:
6. For a vegetarian version, roll slices of goat cheese in panko (Japanese bread crumbs) and freeze 15 minutes. Pan fry in olive oil over medium heat, turning once, until golden on both sides. Serve in place of crab cakes as directed in step 4.