SALAD:

6 oz. fresh cooked crab
8 oz. fresh shrimp or prawns, cooked
1 med. head romaine
1/4 c. freshly grated Parmesan cheese
4 tbsp. toasted slivered almonds
1 c. garlic croutons
2 naval oranges, sliced and peeled

DRESSING:

1 tbsp. Dijon mustard
2 tsp. minced garlic
1 tbsp. mashed or anchovy
1 tsp. brown sugar
4 tsp. Parmesan cheese, grated
Cracked black pepper
1/2 c. olive oil
1 tsp. redwine
Vinegar
1 tbsp. orange juice

Salad: Tear lettuce put in salad bowl. Peel oranges, cut segments into 2 pieces. Add with remaining salad ingredients into bowl. Mix dressing in food processor or separate bowl. Pour over salad.