Main Ingredients:

1 bunch curly endive, washed and drained
1 bunch watercress, washed and drained
1 bunch dandelion greens, washed and
drained
3 papayas
3 stalks celery, sliced

MUSTARD DRESSING
2 tsp. prepared Dijon mustard
2 egg yolks, well beaten
1 cup olive oil
1/3 cup lemon juice

Cooking Preparation of the Recipe:

Spin or towel-dry greens and tear into bite-sized pieces. Reserve 1/3 greens; arrange remainder on 6 chilled salad plates.

Slice papayas in half. Remove seeds and peels. Place 1 half on each salad plate. Arrange reserved greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard Dressing.

MUSTARD DRESSING
Combine mustard and egg yolks in mixng bowl. Mix in olive oil and lemon juice, blending well.

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