Seafood Layered Salad

• 1 bunch watercress, stemmed
• 4 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup chopped shallots
• 2 teaspoons chopped fresh parsley
• 1 teaspoon minced fresh thyme
• 1/2 cup peeled, seeded, and diced tomato
• 2 tablespoons chopped fresh chives, divided
• 1/2 cup diced avocado
• 1/2 cup peeled, seeded, and diced cucumber
• 1/2 cup drained, rinsed, and diced hearts of palm
• 1/2 cup diced artichoke hearts
• 1/2 cup lump crabmeat

1. Place 2 ring molds, 3 to 4 inches each, in the center of 2 salad plates. Arrange watercress around the molds.
2. Whisk Dijon mustard, white wine vinegar, and salt together in a small bowl. Pour in olive oil slowly, whisking constantly, until dressing is thick and smooth. Stir in shallots, parsley, and thyme.
3. Toss tomato with 1 tablespoon of the dressing and 1 teaspoon of the chives. Spoon tomato into the ring molds. Repeat with avocado, cucumber, hearts of palm, artichoke hearts, and crabmeat, pressing each layer down with the back of a spoon.
4. Remove ring molds carefully; drizzle remaining dressing over watercress.

mustard, white wine vinegar, salt, olive oil, shallots, parsley, thyme, tomato, fresh chives, avocado, cucumber, hearts of palm, hearts, lump crabmeat

Taken from www.allrecipes.com/recipe/256928/seafood-layered-salad/ (may not work)