Crab Salad w/ Apple, Endives, & Pecans

Ingredients:

• 3 belgian endives, cored and sliced crosswise 1/4-inch thick
• 1 golden delicious apple, peeled, quartered and sliced crosswise 1/8-inch thick
• 1/4 cup plus 3 tablespoons heavy cream
• 2 tablespoons ketchup
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 1 tablespoon mayonnaise
• 2 teaspoons dijon mustard
• 3/4 pound lump crabmeat
• 1 teaspoon extra-virgin olive oil
• 2 cups packed mesclun
• 1/3 cup pecan halves, lightly toasted and coarsely chopped
• salt and fresh ground pepper

Instructions:

In a small bowl, toss the endives and apple with 3 tablespoons of heavy cream. Whip the remaining 1/4 cup of cream to very soft peaks. Stir in the ketchip, 1 tablespoon of the vinegar, the mayonnaise and mustard. Fold in the crabmeat and season with salt and pepper. Stir in 1 tablespoon of vinegar into the endives and apples and season with salt and pepper. In a bowl, mix the olive oil with the remaining 1 teaspoon of vinegar, then season with salt and pepper. Add the mesclun and toss. Mound the mesclun on plates, top with the endives and apples, then the crabmeat. Sprinkle with the pecans and serve.