6 ea Crayfish tails

     10 ea Spinach, leaves

      1 ea Endive, head

    1/2 c  Beans, small, green,

           -- blanched
      1 md Tomato, diced

      2 ea Shallots, chopped

      1 bn Chervil, chopped

      1 pn Tarragon

           Vinaigrette, Hazelnut Oil *
           Salt
           Pepper
     10 ea Basil, leaves

       * Vinaigrette of Hazelnut oil is prepared with 1 part vinegar
  to 4 parts oil, mustard, salt and pepper to taste.)
       Boil the crayfish tails and cool.
       Place spinach, endive, and blanched beans in a large bowl.  Add
  tomato, shallots, chervil, and tarragon.  Add crayfish tails and
  sprinkle with hazelnut oil, salt and pepper.
       Mix well and set aside.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA