2 honey tangerines, peeled, pith removed
2 tablespoons tangerine juice
1/2 teaspoon finely grated tangerine zest
2 teaspoons Champagne vinegar
1 teaspoon fresh lemon juice
1/3 cup vegetable oil
Salt and freshly ground black pepper
1 pound jumbo lump crabmeat, picked over for cartilage and shells
3 tablespoons chopped chives
2 teaspoons chopped fresh chervil
1 pound fresh hearts of palm, cut on the bias into 3/4-inch pieces
6 cups mache or baby spinach, rinsed and spun dry
Edible flowers, such as nasturtiums, for garnish
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