Crayfish and Corn Salad

1/4 cup minced celery
1/4 cup minced scallions
1 tablespoon minced fresh parsley
1 tablespoon paprika
Dash of cayenne pepper
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/4 cup olive oil
3/4 cup corn kernels
1 cup sliced, seeded cucumbers
1/2 cup thinly sliced celery
1 tablespoon minced pimientos
1 pound crayfish tails, peeled, deveined and cooked
1/4 pound fresh spinach leaves

In a large bowl, combine celery, scallions, parsley, paprika, cayenne, mustard and vinegar. In a slow, steady stream, pour oil
into mixture while beating with a whisk.

Add corn, cucumbers, celery, pimientos and crayfish. Toss to coat with dressing. Cover and refrigerate for 1 hour.

To serve, spoon salad onto a bed of fresh spinach leaves.
4 servings.