Hearts of Palm with Dijon Vinaigrette
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- 1 teaspoon Alessi Garlic Puree
- 1/2 cup 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
In a food processor with machine running, add garlic puree, olive oil, vinegar and mustard and process for 15 seconds.
Serve over chilled hearts of palm and season with salt and pepper.