Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

Ingredients

• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 1 teaspoon minced shallot
• 1/4 teaspoon Dijon mustard
• 1 teaspoon champagne vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and freshly cracked pepper
• 1 cup sliced (diagonally), hearts of palm
• 1 orange, segmented, white pith removed
• 1 cup baby spinach, washed and spun dry
• 1/4 cup thinly sliced red onion
• Salt and freshly cracked pepper

Directions

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.

In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.

In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.