Instructions: For the mustard mayonnaise, mix the mayonnaise, lemon juice, mustard, shallot and chives in a small bowl until blended. Season with salt and pepper. (This can be prepared ahead and refrigerated until ready to serve.)

To serve, halve the chayotes from top to bottom. Remove the pit, halve each half lengthwise, and cut crosswise into 1/8-inch slices. Toss with the mayonnaise mixture. Serve immediately in lettuce cups.

This recipe yields 4 servings.

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