Toss greens with Ginger Soy Vinaigrette. On a plate, place the hearts of palm into a triangle shape and place greens in the middle of the triangle. Place lavash cracker on top of the hearts of palm and the greens. Spoon Crab Salad onto the lavash, then spoon the sauce around the plate and garnish with fresh cilantro and wonton crisp.
Combine garlic, ginger, and shallot in a pan and saute until caramelized. Deglaze the pan with soy/tamari and vinegar, then strain.
Combine all ingredients in a mixing bowl and mix until the salad is fully combined.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Donald Rini; Sprouts-Marriott Camelback Inn