Layered Salad

• 1 bunch watercress, well rinsed and dried, stems removed
• 4 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 12 cup olive oil
• 12 teaspoon salt
• 12 cup chopped shallot
• 2 teaspoons fresh parsley
• 1 teaspoon fresh minced thyme
• 12 cup ripe tomatoes, peeled, seeded, diced
• 2 tablespoons fresh chives
• 12 cup cucumber, peeled seeded and diced
• 12 cup hearts of palm, diced
• 12 cup artichoke heart, diced
• 12 cup lump crabmeat

1. Place two ring molds, about 3 to 4 inches each, in the center to two salad plates.
2. Arrange watercress around the molds.
3. For dressing: in a small bowl, whisk together the mustard, vinegar and salt.
4. Slowly add the olive oil constantly, until emulsified.
5. Add the shallots parsley and thyme until well incorporated.
6. In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives.
7. Using a spoon, divide the tomatoes between the ring molds.
8. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer with a spoon.
9. Carefully remove the molds and drizzle dressing over the watercress.

mustard, white wine vinegar, olive oil, salt, shallot, fresh parsley, thyme, tomatoes, fresh chives, cucumber, hearts of palm, lump crabmeat

Taken from www.food.com/recipe/layered-salad-248625 (may not work)