Ingredients:

• 3 lb Florida stone crab claws, medium, cooked and chilled
• 1/2 cup Sugar
• 1/2 cup Wine vinegar
• 1/4 cup Honey
• 1/2 cup Florida orange (or tangerine) juice
• 8 ea Hearts of palm, fresh or canned
• 1/4 cup Red onion, thinly sliced
• 1/4 cup Red bell peppers, roasted, thinly sliced
• 1/4 cup Yellow bell peppers, roasted, thinly sliced
• 2 ea Florida oranges (or tangerines), medium, peeled and segmented
• 1/4 cup Terragon leaves, fresh
• 2 cups Spinach, fresh, finely chopped
• 1/2 cup Extra virgin olive oil
• 1/4 cup Rice wine vinegar
• 2 Tbsp Parsley, fresh, finely chopped

Directions:

1. Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside.
2. In a small saucepan, combine the sugar, vinegar, and honey with orange or tangerine juice. Bring to a boil and cook until thickened to syrup. Cool and set aside.
3. Slice hearts of palm into thin strips or slices.
4. In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach. Dress salad with olive oil and vinegar; toss until moistened.
5. Serve salad in the center of each plate with stone crab claws arranged around the edge.
6. Drizzle the honey citrus sauce over all and garnish with chopped parsley. Serve extra honey citrus sauce on the side.