Florida Stone Crab Timbale from Seaspice

serves one
Ingredients
Citrus Dijon vinaigrette:
1 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
1 c lemon juice
1 tsp thyme, chopped
1 tsp shallots, chopped
1 1/2 c extra-virgin olive oil
1 1/2 c safflower oil
1/2 c water
1 1/2 tsp salt
Avocado pesto:
1/2 bunch basil
2 avocado
1/4 tsp garlic, chopped
1 Tbsp pumpkin seeds, toasted
2 Tbsp safflower oil
1/4 c lime juice
2 Tbsp olives, pitted
2 Tbsp olive juice
Salt and pepper, to taste
Red quinoa:
1 c red quinoa, rinsed
1 1/2 c water
Florida Stone Crab Timbale:
2 bunches mache lettuce
Method
For the vinaigrette: Whisk ingredients together in a bowl until emulsified.
For the pesto: Place all ingredients in a blender. Blend until smooth.  
For the quinoa: Cook as rice.
For the timbale: In a bowl, mix three and a half ounces cooked and chilled quinoa, one tablespoon Citrus Dijon Vinaigrette, a half teaspoon salt, and one teaspoon chopped parsley. Set aside. In another bowl, mix three and a half ounces shelled stone crab meat, one tablespoon Citrus Dijon Vinaigrette, one teaspoon chopped parsley, and a half teaspoon salt. Set aside. In a third bowl, drizzle mache lettuce with extra-virgin olive oil. Season the lettuce with salt. Set aside.
To serve: Spoon one tablespoon of avocado pesto on the center of a plate and smooth into a circle. Put a four-inch ring mold on top, and place the red quinoa mix on the bottom, pressing down with a spoon to make it even. In the same ring, add the stone crab mix on top of that, slightly pressing down with a spoon. When it’s firm, carefully slide the ring mold off the plate. Top with seasoned mache lettuce. Sprinkle with toasted pumpkin seeds.
Seaspice is located at 422 NW North River Drive.