Crab Salad

½ head Chinese lettuce
1 head butter lettuce
4 leaves endive
4 leaves spinach
4 sprigs watercress
2 medium-sized avocados peeled and sliced into 6 wedges each
8 oz. cooked lump crabmeat
8 medium-sized cocktail shrimps, boiled, peeled and de-veined
Gorgonzola dressing (see below) 

Method: 

Clean the greens thoroughly. Tear the lettuce, endive, and spinach into bitesize pieces and toss together in a salad bowl. Divide the greens onto four chilled salad plates; top each salad with a sprig of watercress, 3 avocado wedges, an ounce of crabmeat, and 2 shrimp. Top with Gorgonzola.

Gorgonzola Dressing 
2 cups heavy mayonnaise 2 oz Roquefort cheese 1/3 cup lemon juice 1 teaspoon salt ¼ teaspoon garlic salt 1-½ teaspoons white pepper 10 sprigs parsley, very finely chopped 2 tablespoons very finely chopped chives 2 tablespoons pureed shallots 1 cup white wine vinegar
Dressing: 
Combine the mayonnaise, Roquefort, and lemon juice in a blender. Add the salt, garlic salt, pepper, parsley, chives, and shallots. Blend at low speed. Add the vinegar very slowly while continuing to blend at low speed. Chill before serving. Serves 6