A serving plate of whole hearts of palm on a lettuce leaf being drizzled with creamy Dijon viniagrette
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings

Ingredients

  • 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

Directions

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.