Spinach, crab and fresh mozzarella salad (paula salad)

Indulge in the exquisite flavors of fresh spinach, succulent crab meat, and creamy mozzarella in this delectable "Paula Salad." Perfect for a light and satisfying meal!

Ingredients:

• 910g fresh spinach, well washed, dried and stemmed
• 24 (purchased) cooked crab claws
• 450g fior de latte (fresh mozzarella balls)
• 2 teaspoons Dijon mustard (I use Fallot)
• juice of half a lemon
• 6 tablespoons top-quality, fruity extra-virgin olive oil.
• 1 basket grape tomatoes for garnish
• a few tarragon sprigs for garnish

Instructions:

1. Separate the spinach evenly onto 6 plates or bowls meant for serving salads. Proceed by cracking the crab claws and arranging 4 pieces on each salad, then add 4 to 5 halved mozzarella balls.
2. Mix the mustard and lemon juice in a small bowl. Slowly pour in the olive oil while mixing continuously to create a dressing. Pour a portion of this dressing over each salad. Decorate with grape tomatoes and tarragon sprigs.
3. Suggestion for wine pairing: A young Chablis complements the rich crabmeat and mozzarella flavors in this salad perfectly.

Summary:

• Calories: 2760 kcal
• Fat: 191 g
• Protein: 220 g
• Carbs: 53 g
• Potassium: 7466 mg
• Magnesium: 1006 mg