Hearts of Palm and Artichoke Salad

Because I tend to use hearts of palm and artichoke hearts interchangeably, it rarely occurs to me to ever use them together, but particularly as the stars of the show. This easy to put together, sumptuous and tangy salad includes both in nearly equal measure. I found it to be unique and delicious, suitable as a side salad or main dish, and truthfully I could not stop eating it. The flavor improves and intensifies overnight in the fridge, so it also has the advantage of being make ahead.

Hearts of Palm and Artichoke Salad

Adapted from The Soccer Mom

 1 14.8-oz. jar Melissa’s hearts of palm

1 10-12 oz. jar marinated artichoke hearts

2 T. Dijon mustard

2 t. extra virgin olive oil

½ t. sugar

2 t. cider vinegar

½ bag fresh baby spinach

 Drain both the artichokes and hearts of palm. Chop hearts of palm into bite-size slices; quarter artichoke hearts.

 Combine artichokes and sliced hearts of palm in a medium mixing bowl; set aside. In a small bowl, whisk together Dijon mustard, olive oil, sugar, and vinegar. Pour liquid over artichokes and hearts of palm, and gently toss until well coated; salt and pepper to taste.

 Layer spinach on individual plates, and then top with hearts of palm and artichoke mixture.

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