• 4 ounces Dungeness crab meat, picked over for shells
• 1/2 medium avocado, diced small
• 1/2 small red bell pepper, diced small
• 3 tablespoons lemon vinaigrette (recipe follows)
• 1 tablespoon mayonnaise
• 1 teaspoon chopped fresh chives
• 1/2 teaspoon chopped flat-leaf parsley
• Kosher salt and freshly ground pepper
• 2 large heads Belgian endive, leaves separated

Lemon Vinaigrette

• 1 tablespoon lemon juice
• 1 tablespoon Champagne vinegar
• 1/2 small shallot, minced
• 1/2 teaspoon Dijon mustard
• Pinch sugar
• 5 tablespoons olive oil
• Kosher salt and freshly ground pepper

Make the vinaigrette: Whisk together the lemon juice, vinegar, shallot, mustard and sugar in a small bowl. Slowly whisk in the olive oil until completely incorporated. Season to taste with salt and pepper. Refrigerate any unused vinaigrette in a sealed container.

Make the salad: Stir together the crab, avocado, bell pepper, vinaigrette, mayonnaise, chives and parsley. Season to taste. Place a spoonful of the crab mixture on the end of each endive leaf and arrange on a decorative platter to serve.