1 (14 ounce) tin of hearts of palm, rinsed and chilled
1 (14 ounce) tin of artichoke hearts, rinsed and chilled
6-8 inner leaves of Romaine lettuce
1 tomato, sliced into wedges
3-4 strips roasted red pepper
½ cup strawberries, sliced on their sides (they look like hearts, how sweet is that)!
2 ounces Gorgonzola cheese, crumbled
Balsamic Vinaigrette Dressing (makes 1 cup)
¼ teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon finely chopped fresh tarragon or parsley
¾ cup extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Salad
1
Cut the hearts of palm and artichoke hearts into bite-size pieces.
2
Arrange lettuce leaves on individual plates and then arrange hearts of palm, artichokes, tomato, and pepper strips with strawberries on top.
Balsamic Vinaigrette Dressing
3
Combine the mustard, vinegar and fresh herbs in a bowl.
4
Slowly whisk in the oil until fully combined. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes 30 Minutes to let the flavours meld.
5
Stir the dressing just before serving and drizzle over each salad. Sprinkle with cheese.
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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients
Salad
1 (14 ounce) tin of hearts of palm, rinsed and chilled
1 (14 ounce) tin of artichoke hearts, rinsed and chilled
6-8 inner leaves of Romaine lettuce
1 tomato, sliced into wedges
3-4 strips roasted red pepper
½ cup strawberries, sliced on their sides (they look like hearts, how sweet is that)!
2 ounces Gorgonzola cheese, crumbled
Balsamic Vinaigrette Dressing (makes 1 cup)
¼ teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon finely chopped fresh tarragon or parsley
¾ cup extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
Salad
1
Cut the hearts of palm and artichoke hearts into bite-size pieces.
2
Arrange lettuce leaves on individual plates and then arrange hearts of palm, artichokes, tomato, and pepper strips with strawberries on top.
Balsamic Vinaigrette Dressing
3
Combine the mustard, vinegar and fresh herbs in a bowl.
4
Slowly whisk in the oil until fully combined. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes 30 Minutes to let the flavours meld.
5
Stir the dressing just before serving and drizzle over each salad. Sprinkle with cheese.
Notes
“Let Me Hear Your Body Talk” Two Hearts Salad with a Hand-made Dressing
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, XXX Rated Seduction
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