On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side.
TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Whisk in the egg yolk. Gradually add the oil, whisking constantly. Stir in the lime juice and honey. Whisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired.