Tomato and Hearts of Palm Salad

By dfarber

Ingredients

• 1/2 lb spinach, trimmed, rinsed, and dried
• 1 large head of Bibb lettuce, separated into leaves, rinsed and dried
• 4 tomatoes, cored and cut into wedges
• a 14-ounce can hearts of palm, drained and cut into 1-inch pieces
• 1 cup oil-cured olives Basil Vinaigrette
• BASIL VINAIGRETTE
• 3 tbsp. white wine vinegar
• 2 tsp. Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 12 cup olive oil
• 2 tbsp. minced french basil

Preparation

Step 1

In a bowl toss the spinach and Bibb lettuce with the Basil Vinaigrette, reserving 1 tablespoon.
Line a large platter with the spinach and the lettuce. Arrange the tomatoes and the hearts of palm in the center over the greens and sprinkle the salad with the olives. Drizzle the remaining tablespoon of vinaigrette over all.


BASIL VINAIGRETTE
In a bowl combine the vinegar, mustard, garlic and salt and pepper. Whisk in the oil in a steady stream and stir in the basil.