Crab Salad with Cherry Tomatoes and Melon From Adam Zieminski, Cafe Adam, Great Barrington, MA Crab Salad: 12 ounces cooked crab meat 2 tablespoons mayonnaise 1 tablespoon minced shallot 1 tablespoon Dijon mustard 1 teaspoon lemon zest 1 tablespoon chopped chive 1 tablespoon chopped chervil 1 tablespoon chopped cilantro 1 tablespoon chopped mint Juice of 1 lemon Sea salt and freshly ground white pepper, to taste Verbena Vinaigrette: 1 tablespoon sliced lemon verbena Juice of 1 lime 1 teaspoon simple syrup 2 tablespoons grapeseed oil 2 tablespoons olive oil 4 square-shaped slices of melon, such as cantaloupe or honeydew 12 assorted color cherry tomatoes, blanched, peeled and halved Method: Combine the crab, mayonnaise, shallot, mustard, lemon zest, chive, chervil, cilantro, mint, lemon juice, salt and white pepper together in a bowl. Fold together. Whisk together the lemon verbena, lime juice, simple syrup, grapeseed oil, and olive oil. Place a melon slice onto the plate. Spoon the crab...