Endive boats with avocado, pomegranate, & crab salad gluten

Ingredients

For the Pomegranate Sauce:

• 3 egg yolks
• 1/4 cup dashi (or vegetable stock)
• 4 teaspoons rice vinegar
• 2 tablespoons pomegranate juice concentrate
• 1 tablespoon granulated sugar
• 1 teaspoon soy sauce
• 2 medium, ripe avocados cut into 1/4-inch cubes
• 6 ounces cooked crab meat
• 3/4 cup pomegranate arils
• 2 large heads Belgian endive
• Finely grated lemon zest, to garnish

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Preparation

• Make the Pomegranate Sauce:
  Combine the pomegranate sauce ingredients in a double boiler, stirring constantly until the sauce thickens and becomes the consistency of thin mayonnaise. Force the sauce through a fine-mesh sieve and let it cool. Refrigerate sauce until ready to use.
• Make the boats:
  Pick through the crab to remove any cartilage or shell that may be present. Combine the crab meat, avocado, and pomegranate arils in a bowl and mix gently. Separate the endive leaves. Spoon a small amount of the salad into each endive leaf. Drizzle the pomegranate sauce over the salad, garnish with lemon zest, and serve.