Hearts of Palm with Dijon Vinaigrette

Tender and Sharp, Quietly Elegant

There is something almost architectural about hearts of palm — pale, cool, and composed, they hold their shape without effort. A dish like this doesn't require much coaxing. A good vinaigrette, patient and well-balanced, is all it asks for. The gentle heat of mustard, the soft lift of white balsamic, the quiet depth of garlic — together they settle into something that feels considered without being complicated. It's the kind of salad you return to not because it dazzles, but because it endures.

Ingredients

• 1 teaspoon Alessi Garlic Puree
• 1/2 cups Alessi Extra Virgin Olive Oil
• 2 tablespoons Alessi White Balsamic Vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 can Vigo Hearts of Palm, drained
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. In a food processor with machine running, add garlic puree, olive oil, vinegar and mustard and process for 15 seconds.
2. Serve over chilled hearts of palm and season with salt and pepper.