Zippy Crab & Melon Salad

CRAB SALAD

• 3 cups cooked lump crab meat
• 4 green onions, thinly sliced
• 2 tablespoons fresh lemon juice
• 2/3 cups Greek yogurt
• 1 teaspoon coarse ground salt
• 1 teaspoon coarse ground pepper

PICKLED PEPPER VINAIGRETTE

• 2 cups fresh watermelon juice *[see note below]
• 1/2 cup white wine vinegar
• 1/4 cup granulated sugar
• 2 fresh jalapenos, thinly sliced crosswise [use a mandolin if you have one]
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon coarse ground salt
• 1 teaspoon coarse ground pepper
• 6 cups mixed melon balls [cantaloupe, honeydew, watermelon]
• 6 red radishes, thinly sliced [use a mandolin if you have one]
• 1-1/2 cup baby arugula, roughly torn

1. In a medium mixing bowl, mix together crab, green onions, lemon juice, yogurt, salt and pepper. Cover with plastic wrap and refrigerate until needed.
2. Place 1 cup of watermelon juice, 1/4 cup vinegar and sugar in a 2-quart saucepan over medium high heat. Bring to boil, stirring to dissolve sugar. Add jalapeno and reduce heat to medium low. Simmer for 5 minutes. Drain peppers, reserving cooking liquid, and cool to room temperature.
3. Whisk together cooled pepper cooking liquid, remaining watermelon juice, olive oil, honey, mustard, salt and pepper until well mixed. Stir in pickled jalapeno.
4. For each serving, mound 1/2 cup of crab salad in the center of a shallow bowl. Place 1 cup of melon balls around crab salad. Sprinkle 1 thinly sliced radish over plate, and top with 1/4 cup baby arugula. Drizzle enough vinaigrette over plate to pool slightly around salad. Serve immediately.
5. * NOTE: If you do not have a juicer, use a wooden spoon or metal ladle to press cut watermelon pieces through a fine mesh strainer into a measuring cup or bowl to catch juice. Discard solids.