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| 1 | Bunch curly endive; washed & drained |
| 1 | Bunch watercress; washed & drained |
| 1 | Bunch dandelion greens; washed & drained |
| 3 | Papayas |
| 3 | stalks celery sliced |
| 2 Teelöffel | Prepared Dijon mustard |
| 2 | Egg yolks; well beaten |
| 1 Tasse | olive oil |
| 1/3 Tasse | lemon juice |
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Spin or towel-dry greens & tear into bite-sized 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.
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