Chilled Stone Crab Claws With A Hearts Of Palm Salad And Honey Tangerine Gastrique Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
905
FAT
14%
CHOL
220%
SOD
144%

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Ingredients for 4 servings

2 medium honey tangerines, peeled, pith removed and segmented

8 fresh hearts of palm

Freshly ground black pepper

1/4 cup thinly sliced roasted red bell peppers

1/4 cup thinly sliced red onions

Salt

1/2 cup rice wine vinegar

Drizzle extra virgin olive oil

1 cup sugar

1/2 cup honey tangerine juice

1/4 cup thinly sliced roasted yellow bell peppers

1/4 cup fresh tarragon leaves

1 tablespoon finely chopped fresh parsley leaves

2 cups chiffonade fresh spinach, stems removed

4 pounds stone crab claws, cooked, shells cracked and removed, and chilled

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