Layered Salad

1. 1

   Place two ring molds, about 3 to 4 inches each, in the center to two salad plates.

2. 2

   Arrange watercress around the molds.

3. 3

   For dressing: in a small bowl, whisk together the mustard, vinegar and salt.

4. 4

   Slowly add the olive oil constantly, until emulsified.

5. 5

   Add the shallots parsley and thyme until well incorporated.

6. 6

   In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives.

7. 7

   Using a spoon, divide the tomatoes between the ring molds.

8. 8

   Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer with a spoon.

9. 9

   Carefully remove the molds and drizzle dressing over the watercress.

No additional tips available.