50g/2oz mixed baby salad leaves
2 small dressed crabs
snipped chives to garnish
crusty bread to serve
For the orange vinaigrette
3 tbsp olive oil
grated zest and juice of 1 orange
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper
1 To make the orange vinaigrette, whisk all the ingredients together in a bowl until thoroughly combined.
2 Toss the salad leaves in the orange vinaigrette.
3 Divide the dressed leaves between two serving plates. Add the dressed crabs, sprinkle with chives and serve with some crusty bread.