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    Lime's 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.