Baby Spinach and Stone Crab Salad

Name: Baby Spinach and Stone Crab Salad
Ingredients: 1⁄2 cups shelled raw cashew pieces; 1 pieces ginger, peeled and chopped; 1 clove garlic, crushed and peeled; 1⁄2 cups fresh carrot juice; 2 tbsp. fresh lemon juice; 1⁄4 cups extra-virgin olive oil; Salt and freshly ground black pepper; 3 ears corn, tough outer husks removed; 10 medium stone crab claws, chilled and cracked; 1⁄2 lb. baby spinach, washed and dried; 1⁄2 lb. fresh hearts of palm, cut into thirds crosswise and julienned; 1 tbsp. extra-virgin olive oil; Juice of 1 lemon