Hearts of Palm Salad

For the salad:

½ lb mixed baby lettuces
¼ lb fresh hearts of palm, blanched
¼ cup cucumber, seeded, ¼ inch pieces
½ cup goat cheese crumbled
½ cup candied walnuts
Salt, pepper to taste

For the walnut vinaigrette:

¼ cup Dijon mustard
1/8 cup honey
¾ cup red wine vinegar
¼ cup lemon juice
½ cup walnut oil
1 cup canola oil
1 tsp fine chopped rosemary
Salt, pepper to taste

Method:

For the vinaigrette:
In medium size mixing bowl, add the Dijon mustard, honey, red wine vinegar and lemon juice. Slowly drizzle in both oils until emulsified. Add the rosemary, salt and pepper to taste.

To assemble:
Dress greens well and season with salt and pepper. Place hearts of palm on plate. Place greens on plate, sprinkle with goat cheese, candied walnuts and cucumber.

Prepared for Your Day by Chef Michael Kramer of McCrady's.
2 Unity Alley
Charleston, SC 29401
843.577.0025