Recipe - La Jolla Salad

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

LIME DILL VINAIGRETTE
One fourth cup Dijon mustard
One half cup Red wine vinegar
1/8 cup White wine vinegar
1 Egg yolk
Three fourths cup Salad oil
1 Lime's juice
3 ounce Honey
One fourth teaspoon Tarragon leaves
One fourth teaspoon Basil leaves, whole
One fourth teaspoon Oregano leaves
One half teaspoon Parsley leaves
One half cl Garlic, crushed
One half teaspoon White pepper
One half teaspoon Seasoned salt
1 teaspoon Salt
1 tablespoon Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)

On a large salad plate, arrange the greens and crabfilled 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.