Recipe - Salad Rossini With Dressing

1 Bunch curly endive; washed &
drained
1 Bunch watercress; washed &
drained
1 Bunch dandelion greens;
washed & drained
3 Papayas
3 Stalks celery; cut or sliced up

MUSTARD DRESSING
2 teaspoon Prepared Dijon mustard
2 Egg yolks; well beaten
1 cup Olive oil
1/3 cup Lemon juice

Spin or toweldry greens & tear into bitesized pieces. Reserve 1/3 greens;
arrange remainder on 6 chilled salad plates. Slice papayas in half. Remove
seeds & 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 & lemon juice, blending well.

KING'S WHARF

MARRIOTT'S LINCOLNSHIRE RESORT,

LINCOLNSHIRE WINE:CHARDONNAY 78

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.