250g cooked Blue Swimmer Crab meat
1 avocado
1 lemon, juiced
1 head witlof
1 head butter lettuce, inner leaves separated, washed and dried
125g cherry tomatoes, halved
20 snow peas, topped, tailed and cut into thin strips
1 tablespoon extra virgin olive oil
½ cup shelled walnuts, roughly chopped
Salt and cracked black pepper

Creamy Mustard Dressing
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
100ml extra virgin olive oil
Salt and cracked black pepper

Cut the avocado into fine slices and dip in lemon juice to prevent discolouration. Set aside.
Trim the ends off the witlof, discard any damaged outer leaves, slice the remainder into thin strips and pull apart.
Make the Creamy Mustard Dressing: whisk the egg yolk and mustard until it starts to thicken slightly. Whisk in the vinegar, then, slowly add the olive oil, whisking all the time until the mixture is thick, light and creamy. Taste and add salt and pepper.
Gently mix the crabmeat, witlof, half the walnuts and dressing together.
In a separate bowl, combine the lettuce, cherry tomatoes, snow peas, olive oil, salt and pepper.
Arrange lettuce mixture in the centre of a platter or plates, top with the avocado then the crab mixture and sprinkle with remaining walnuts.