Preparation:
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. |