For the Pudding, combine all of the ingredients except the sheepskyr and chia seeds in a blender, and blend on high speed for 30 seconds, until incorporated. Transfer to a mixing bowl. Whisk in the chia seeds. Fold in the sheepskyr. Place in the refrigerator for at least four hours, or overnight. Stir occasionally to keep pockets of chia seeds from forming.

For the Passion Fruit Curd, bloom gelatin in ice water. Over a double boiler, heat all ingredients except butter and gelatin. Whisking constantly bring up to 180°. Remove from heat and whisk in bloomed gelatin and butter, until fully incorporated. Strain through a fine mesh strainer. Cool completely in the refrigerator, once cool transfer to a squeeze bottle or a pastry bag. Reserve.

For the Vinaigrette, place the shallot, lemon juice & lemon zest in a mixing bowl. Whisk in the olive oil and season with salt and white pepper. Reserve.

For the Salad, when you are ready to plate, combine the sliced radish and mustard greens in a mixing bowl. Gently dress with the reserved vinaigrette and season lightly with salt. Spoon a small amount of the reserved chia pudding on the bottom of four plates. Using the spoon, gently spread to make a thin layer in the shape of a circle. Place the crab on top of the chia seed pudding, follow by placing equal amounts of the radish and greens. Using a squeeze bottle or pastry bag, pipe the passion fruit into small dots around and on top of the salad. Finish the salad with the pineapple and the puffed grains.