Method 1. Place all the vinaigrette ingredients, apart from the oils and seasoning, in a food blender and blend. 2. Slowly add the oils in a steady stream. 3. Add sea salt and milled pepper to taste and put aside. 4. Carefully pick through the white crab meat to remove any pieces of shell. 5. Mix the brown crab meat with the Greek yoghurt, a little grated lime zest, a squeeze of lime juice, sea salt and a pinch of cayenne pepper. Mix with a hand blender, pass through a sieve and set aside. 6. Add a tablespoon of the brown meat and mix into the white but being careful not to break down the meat i.e. keeping it chunky. 7. Top and tail the orange then cut away the pith leaving just the flesh. 8. Carefully segment the orange.
9. Wash and dry your mixed leaves and place in a bowl. 10. Cut the avocado in half and remove the stone. If you have a melon baller this can be used to cut nice uniform balls of avocado ready for your salad, if not, prepare to your own style. 11. Pick your celery leaves and rinse in iced water and add to the salad mix. 12. The fennel is simply trimmed then finely sliced, add a few drops of rapeseed oil, a few drops of lime juice and a pinch of sea salt. 13. Carefully arrange on the plate - the idea is to keep it looking light and colourful. Don’t overdo the orange - about 3 segments should do with about 5 leaves of mint. Add Marie Rose sauce, edible flowers, vinaigrette and coriander leaves to your taste.
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