Categories: Salads, Dressings 
      Yield: 6 servings 
  
           Mixed greens (Boston, bibb,         2 oz Lump crab meat 
           Red tip, and romaine                2 lg Shrimp, grilled 
           Lettuce                                  Slices fresh papaya 
      2    Radicchio leaves, filled            1    Lime Dill Vinaigette 
           With                           
 
---------------------------LIME DILL VINAIGRETTE--------------------------- 
    1/4 c  Dijon mustard                     1/4 ts Oregano leaves 
    1/2 c  Red wine vinegar                  1/2 ts Parsley leaves 
    1/8 c  White wine vinegar                1/2 cl Garlic, crushed 
      1    Egg yolk                          1/2 ts White pepper 
    3/4 c  Salad oil                         1/2 ts Seasoned salt 
      1    Lime's juice                        1 ts Salt 
      3 oz Honey                               1 tb Fresh dill weed, chopped 
    1/4 ts Tarragon leaves                     1    Drop, small green food 
    1/4 ts Basil leaves, whole                      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.