• 2 Tablespoons - honey
• 1 - preserved lemon, cut into wedges
• 1/3 cup - olive oil
• 1 sprig - thyme, leaves only
• 1 (15-oz.) jar or can - Spanish piquillo peppers, drained
• 2 cups - chiffonade of spinach
• 12 - snow crab claws

1. In a mixing bowl, combine the honey, lemon olive oil and thyme. Refrigerate. Lay out the peppers on a cutting board. In a small bowl, combine the spinach with 2 tablespoons of the lemon compote. Toss. Stuff each pepper with the dressed spinach and 1 crab claw. Place 2 peppers on each plate and top with the lemon compote.

Yield: 6 servings.

*Serving Suggestion Serve chilled.