Make the chili mint vinaigrette at least one hour and up to 12 before serving. Combine all of the ingredients and whisk in the two oils to taste until you have a nice balance with the lime. Pick over the crabmeat and combine with apple and fresh herb.

Mix the salad leaves with a little olive oil and sea salt. Place a bed of salad on 6 serving plates.
Toss the crab and apple with the chili dressing and mound the crab on the salad beds and serve.

For the salad:

Mixed salad leaves for six small salad garnishes
Extra virgin olive oil, sea salt and freshly ground black pepper

For the crab:

½ pound (230 grams) picked white crab meat
1 apple cored and thinly sliced
Chives, dill, or tarragon leaves

For the chili mint vinaigrette:

2 fresh mild red chilis, de-seeded and thinly sliced
2 shallots, peeled and thinly sliced
Small piece of ginger, peeled and finely grated
Juice of 2 limes
Splash of fish sauce
1 teaspoon soy sauce
Fine sea salt
Extra virgin olive oil and a mild flavored oil such as canola or grapeseed oil
Handful of fresh mint leaves

Wine Recommendation: Domaine Jean Fery Bourgogne Les Montatines 2018. This white is actually from the commune of Meursault, organic production of Domaine Jean Fery is smoky mineral and pure fruit.