Apple, Mango & Crabmeat "Salsa" with Tortilla Chips

Serves 10

1/3 cup extra virgin olive oil

1 tbsp. apple cider vinegar

1 garlic clove, minced

1/8 tsp. Dijon mustard

½ tsp. grated or finely minced ginger

1 tsp. fresh basil, finely chopped

½ cup diced mango

½ cup diced granny smith apple

Salt and freshly grounded white pepper

Pinch of sugar

10 oz. Dungeness crabmeat (may substitute salad shrimp)

2 tbsp. chopped fresh cilantro

In a small bowl, whisk together olive oil, vinegar, garlic, mustard, ginger, and basil. Season with salt and pepper. Put crabmeat, apples and mango in a separate dipping bowl. Pour the dressing over the crabmeat salad and gently toss together. Garnish with chopped cilantro. Put bowl in the center of a platter and arrange fresh baked flour tortilla crisps around outside of platter. Serve with Bella Luce!

Pair this with Ferrari-Carano Bella Luce   or Sonoma County Chardonnay