1 cup hearts of palm, sliced thin
3 cups Asian mix baby salad greens•
2 tablespoons chives, minced chives for garnish, minced
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon tarragon, chopped salt and pepper, to taste
teaspoon pink peppercorns, lightly crushed
Place the hearts of palm in the vinaigrette to marinate for an hour. Drain, saving the vinaigrette.
Toss the salad greens with 1/2 cup of the marinade and arrange on salad plates. Arrange hearts of palm on top and sprinkle with chopped chives.
•baby mustard greens, arugula, spinach, mizuna, tat soi, etc.