Arugula, Basil, Heirloom Tomato and Hearts of Palm Salad
Arugula
1 can of Hearts of Palm (cut up half and save the rest)
1 Large Heirloom Tomato cut up
Shaved Parmesan
Basil Dressing:
1 Large Bunch of Basil washed
1/2 c. Persian Lime Olive Oil (Baker and Olive)
3 Tlbs. Black Currant Balsalmic Vinegar (Baker and Olive)
1 tsp. Pure maple syrup
(Any oil or vinegar from Baker and Olive would probably taste great)
This probably would be great with artichoke hearts instead of the Hearts of Palm
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