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Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette
Ingredients
- 1/2 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1 teaspoon minced shallot
- 1/4 teaspoon Dijon mustard
- 1 teaspoon champagne vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly cracked pepper
- 1 cup sliced (diagonally), hearts of palm
- 1 orange, segmented, white pith removed
- 1 cup baby spinach, washed and spun dry
- 1/4 cup thinly sliced red onion
- Salt and freshly cracked pepper
Instructions
Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.
Yield: 2 servings