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1/2 teaspoon Dijon mustard
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3/4 cup distilled white vinegar
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1/8 teaspoon sugar
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2 cups Vegetable Oil
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1 medium onion, diced
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1 clove garlic
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1/2 cup chopped fresh chives
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2 tablespoons red bell pepper, diced
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1 tablespoon fresh lemon juice
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1 teaspoon fresh tarragon, minced
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2 tablespoons fresh parsley, minced
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lettuce leaves
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6 tomatoes, sliced 1/2 inch thick
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6 hearts of palm, sliced lengthwise
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1 pound fresh lump crabmeat, shells removed
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fresh parsley sprigs
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Lemon wedges
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