Crab Salad with Roasted Corn and Lime Vinaigrette

VINAIGRETTE:
1/3 c. rice vinegar
1/3 c. fresh lime juice
1 T. lime zest
3 T. honey
2 T. minced garlic
1-2 fresh jalapenos, seeded and minced
1/3 c. good quality olive oil
½ c. chopped fresh cilantro or parsley
Kosher salt, white pepper
1. Place vinegar, lime juice, zest, honey, garlic and jalapenos in a blender.
2. Puree.
3. While blender running, slowly drizzle olive oil and cilantro until finely chopped.
4. Season to taste.
5. Refrigerate until ready to use.
SALAD:
2 ears of corn, roasted and cut from cob
1 bunch cilantro or parsley, chopped
6 Roma Tomatoes, cut into chunks
1 avocado, diced
1 medium red onion, diced
1 lb. jumbo lump crabmeat, drained and picked over
Salt, white pepper to taste
1. Combine the corn, cilantro, tomato, avocado and red onion in a bowl.
2. Gently fold in the crabmeat.
3. Slowly add the vinaigrette until salad is lightly coated.
4. Season to taste.