On a large platter, arrange the endive, butter lettuce, Persian cucumbers, bell peppers, green beans and soft-boiled eggs.

Add the tarragon, basil, dill and cilantro into a small bowl and stir well. Place the pickled red onions, almonds and olives into their own small individual bowl. If the platter is large enough, place these bowls onto the platter. If it’s not large enough set them aside to be placed on the table next to the crudité platter.

Place the Dijon into a small serving bowl. Pour the cream, oil and vinegar into their own pourable containers. Add salt and pepper to their own serving container.

Store all ingredients, covered, in the fridge until time for service. When ready to serve, place on the table with serving spoons. Provide individual plates to the guests to build their plate. Give the diners ramekins with spoons, to stir together the dressing ingredients into the ramekins (my favorite combination is a dollop of Dijon and a dousing of olive oil that is then topped with a fresh herbs, salt and a splash of vinegar and cream).

Get creative with the ingredients and have fun!

The bulk of the labor involved in such a spread is not cooking, but prepping. Expect about 30 to 45 minutes to prep this crudité.