Source: dLife

A green salad with palm hearts and a mustard-citrus balsamic vinaigrette.

Servings

12.0
12 oz  Lettuce, romaine, fresh, shredded 14.0
14 oz  canned palm hearts 2.0
2 each  roma tomatoes 2.0
2 tbsp  extra virgin olive oil 1.0
1 tbsp  fresh lime juice 1.0
1 tbsp  balsamic vinegar 1.0
1 tsp  dijon mustard 1.0
1 each  medium garlic cloves 1.0
1 pinch  black pepper 1.0
1 tbsp  fresh chives

1. Rinse greens and dry on paper towels. Divide the greens between 4 large salad plates. Arrange hearts of palm slices and tomato slices over the greens.
2. In a bowl, whisk together olive oil, lime juice, balsamic vinegar, Dijon mustard, and garlic.
3. Drizzle over the salads and grind fresh pepper over each. Sprinkle with chives and serve.