4large strawberries, rinsed and cut into small dice
1celery rib, sliced very thin
1tablespoon minced fresh basil
1tablespoon minced fresh flat-leaf parsley
3heads endive, separated into individual leaves
1ounce pine nuts, toasted
For the Dressing:
1/4cup extra-virgin olive oil
1tablespoon fresh lemon juice
Dashfreshly ground white pepper
Prepare the Dressing:
In a small bowl, whisk the olive oil with the lemon juice, salt and pepper until thoroughly mixed.
Prepare the Salad:
Combine crabmeat, strawberries, celery, basil and parsley in a medium bowl. Stir in dressing. Spoon a small amount onto the tip of each endive leaf. Top with a few toasted pine nuts. Serve immediately.