Course : Vegetables
Serves: 6
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1 bunch curly endive -- Washed and drained
1 bunch watercress -- washed and
1 bunch dandelion greens -- Washed and drained
3 medium Papayas
3 medium Stalks celery -- sliced
---Mustard dressing
2 teaspoons Prepared dijon mustard
2 large egg yolks well beaten
1 cup Olive oil
1/3 cup Lemon juice

Preparation / Directions:

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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