Heirloom Tomato Stack with Chili Lime Dressing

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4 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1/2 jalapeno, seeds removed

1/2 cup chopped cilantro leaves

2 tablespoons honey

Pinch salt and freshly ground black pepper

2 heirloom tomatoes

2 cups baby arugula lettuce

3/4 pound fresh crabmeat 

2 avocados, halved, pitted and flesh cut into cubes

Salt and freshly ground black pepper

Cilantro leaves, for garnish