Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique

Name: Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 cup sugar; 1/2 cup rice wine vinegar; 1/2 cup honey tangerine juice; 8 fresh hearts of palm; 1/4 cup thinly sliced red onions; 1/4 cup thinly sliced roasted red bell peppers; 1/4 cup thinly sliced roasted yellow bell peppers; 2 medium honey tangerines, peeled, pith removed and segmented; 1/4 cup fresh tarragon leaves; 2 cups chiffonade fresh spinach, stems removed; Salt; Freshly ground black pepper; Drizzle extra virgin olive oil; 4 pounds stone crab claws, cooked, shells cracked and removed, and chilled; 1 tablespoon finely chopped fresh parsley leaves

Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique was pinched from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/chilled-stone-crab-claws-with-a-hearts-of-palm-salad-and-honey-tangerine-gastrique-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 cup sugar

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1/2 cup rice wine vinegar

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1/2 cup honey tangerine juice

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8 fresh hearts of palm

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1/4 cup thinly sliced red onions

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1/4 cup thinly sliced roasted red bell peppers

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1/4 cup thinly sliced roasted yellow bell peppers

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2 medium honey tangerines, peeled, pith removed and segmented

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1/4 cup fresh tarragon leaves

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2 cups chiffonade fresh spinach, stems removed

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Salt

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Freshly ground black pepper

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Drizzle extra virgin olive oil

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

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1 tablespoon finely chopped fresh parsley leaves

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