1 fresh lemon
1 papaya, peeled, sliced, and seeds removed and reserved
1 teaspoon Dijon mustard
1/4 cup rice wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
6 cups mixed fresh watercress and greens, soaked in salt water to remove grit, rinsed and dried in a salad spinner
2 English cucumbers, peeled, quartered lengthwise, seeds removed and sliced into 1/4-inch thick slices
1 pint cherry tomatoes, halved
1 papaya, peeled, shredded into strings and cut into bite-sized lengths
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