Mixed greens (Boston, bibb,
Red tip, and romaine
Lettuce
2    Radicchio leaves, filled
With
2 oz Lump crab meat
2 lg Shrimp, grilled
Slices fresh papaya
1    Lime Dill Vinaigette

–LIME DILL VINAIGRETTE–
1/4 c Dijon mustard
1/2 c Red wine vinegar
1/8 c White wine vinegar
1 Egg yolk
3/4 c Salad oil
1 Limes juice
3 oz Honey
1/4 ts Tarragon leaves
1/4 ts Basil leaves, whole
1/4 ts Oregano leaves
1/2 ts Parsley leaves
1/2 cl Garlic, crushed
1/2 ts White pepper
1/2 ts Seasoned salt
1 ts Salt
1 tb Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)

On a large salad plate, arrange the greens and crab-filled radicchio
leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the
salad or serve on the side.

TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and
vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly.
Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and
parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green
food color if desired.