1 lb. red seedless grapes
1 (20 oz.) can pineapple tidbits, drained
1/4 lb. chopped pecans
1 pkg. miniature marshmallows

Combine ingredients in a large bowl. Chill while preparing dressing.

DRESSING:

4 egg yolks
1/4 tsp. dry mustard
Juice of 1 lemon
2 c. heavy cream, whipped

Combine egg yolks, mustard and lemon in a small saucepan and cook over low heat until sauce thickens. Remove and cool thoroughly. When cool, fold in the whipped cream. Pour dressing over salad and mix well. Refrigerate overnight. Garnish with mint or maraschino cherries before serving, if desired.