AVOCADO AND HEARTS OF PALM SALAD

1 head Bibb or butterhead lettuce

1 (16-ounce) jar hearts of palm rings, drained

1 ripe avocado, diced

2 navel oranges, peeled and segmented

1 small red bell pepper, finely diced

½ small red onion, finely diced

¼ cup raspberry vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

2 teaspoons lemon juice

1 tablespoon walnut oil

¼ cup water

Salt and freshly ground pepper

1 tablespoon chopped fresh tarragon

1. Tear the lettuce leaves into bite-size pieces, removing the center rib of the outer leaves. Place the lettuce in a large bowl. Add the hearts of palm, avocado, orange segments, bell pepper, and red onion.

2. Blend the raspberry vinegar, sugar, mustard, lemon juice, walnut oil, and water together. Season to taste with the salt and pepper. Fold in the tarragon. Drizzle 2 tablespoons of the dressing over the salad, and divide the salad among four plates. Drizzle each plate with more dressing. Serve immediately.

MAKES 4 SERVINGS