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Crab with Cantaloupe and Caviar – Sea Salad

['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)']

To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.

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