Chef Andrew Faulkner
2 tablespoons Organic Lemon juice freshly squeezed
2 1/2 teaspoons Dijon Mustard
2 cloves Organic Peeled Garlic minced
6 tablespoons Olive Oil
1 can Hearts of Palm (14 ounce) drained and sliced into rounds
1 can Marinated Artichoke Hearts (14 ounce) drained and quartered
1 pound Spring Mix
12 Baby Heirloom Tomatoes, halved
Combine lemon juice, mustard and garlic in medium bowl.
Gradually whisk in olive oil.
Season dressing to taste with salt and pepper.
Add hearts of palm and artichoke hearts.
Let marinate at room temperature for at least 20 minutes and up to 4 hours, tossing occasionally.
Line six plates with lettuce leaves.
Using a slotted spoon, divide hearts of palm and artichoke hearts among plates.
Garnish with tomatoes.
Spoon remaining dressing over mixture and serve.
Approximately 8.82 ounces drained weight for hearts of palm and artichoke hearts; use loose leaf lettuces for Spring Mix.