IN SEASON

CRAB, PICKLED PEACH & RADICCHIO SALAD WITH TARRAGON MUSTARD DRESSING

SERVES 4 AS A STARTER

½ cup (125ml) apple cider vinegar
125g caster sugar
4 (250g) peaches, stones removed, cut into thin wedges
200g cooked spanner crab meat
1 radicchio, shredded
8 large mint leaves, cut in half
½ cup (25g) panko breadcrumbs, toasted

TARRAGON MUSTARD DRESSING

1 tbs tarragon Dijon mustard (we used Edmond Fallot brand, from specialty supermarkets)
¼ cup (75g) Kewpie mayonnaise
2 tsp red wine vinegar
2 tbs extra virgin olive oil

To make the pickled peaches, place vinegar, sugar and 1 cup (250ml) water in a small saucepan over medium heat and bring to a boil. Boil, stirring occasionally, until sugar has dissolved. Remove from the heat and add the peach. Set aside to cool at room temperature.

For the tarragon mustard dressing, place mustard, mayonnaise and vinegar in a small bowl and mix