Crab With Cantaloupe And Caviar – Sea Salad

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2 tablespoons champagne vinegar

1 teaspoon minced shallot

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

1/4 cup canola oil

Salt and freshly ground black pepper

2 pounds fresh crabmeat, cooked, shelled, and picked

2 tablespoons mayonnaise

1 bunch chives, chopped

Fine sea salt and freshly ground black pepper

1 Tuscan cantaloupe, peeled, seeded, and cut into chunks

2 avocados, peeled, seeded, and sliced

1 ounce caviar (Sturgeon royal)

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