Disks of hearts of palm in a tangy vinaigrette give this salad a slightly crunchy and tart flavor.

Ingredients:

1 head of Andy Boy Romaine Hearts
1 ripe tomato, diced
10 each coin-sliced hearts of palm
1 pinch chopped Italian parsley
1/2 cup Andy’s vinaigrette

Andy’s Vinaigrette: 
1 T chopped garlic
1 T black pepper
1 T tarragon
1 T salt
2/3 C olive oil
1 C red wine vinegar
2 T. white wine vinegar
3 T. balsamic vinegar
1/2 C salad oil
1 C mayonnaise
1 tsp. Dijon mustard

Directions:

1. Whisk all the dressing ingredients slowly into the mayonnaise. Set aside.
2. Cut the bottom 1/4 inch and the top 1-inch off of the Andy Boy Romaine Hearts.
   Lightly coat each romaine leaf with dressing and line up on plate.
3. Place the diced tomatoes and palm coins across the romaine. Sprinkle with parsley and freshly ground pepper.

Serves 2