Crab and Citrus Salad with Pumpkin Seeds

A visual and textural feast, this seasonal salad is full of surprises. This salad combines a sophisticated balance of tart and sweet, buttery crab and crisp, and bitter greens. The delicate crab accented with nutty seeds gives the final crunch on this late fall dish.

Serves 4

¼ cup pumpkin seeds
Sea salt
2 tangerines
1 small pomelo
½ pound cooked crab meat
Meyer lemon juice, to taste
Belgian endive or radicchio, julienned
Pumpkin seed oil

Toss the pumpkin seeds with salt. In a 325 degree F oven, lightly toast the seeds until fragrant. Let cool.

In the meantime, peel and cut the tangerines and pomelo into segments, separating and discarding the membrane and pith. Cut the pomelo segments in half.

Combine the fruit in a bowl with the crabmeat and greens. Add the lemon juice, season to taste with sea salt, and toss gently to combine.

Arrange the salad in the center of the serving plates. Drizzle with the oil and sprinkle with the toasted seeds.