Ingredients
11/2 cups chopped plum tomato
2T minced fresh parsley
1T chopped kalamata olimes
1T white wine vinegar
1t Dijon mustard
1/2 t olive oil
1/8 t salt
1/8 t pepper
1 small garlic, minced
1 jar hearts of palm
1 1/2 cups thinly sliced Bibb lettuce
1 t grated Par,esan cheese
Preparation
Toss tomato,parsley, olives, vinegar, mustard, oil,salt and pepper and garlic in a medium bowl. Remove the hearts from the jar. Dice one heart of palm, add to tomato mixture. Cover, chill at least two hours. Cut remaining hearts in half lengthwise. Arrange 2 halves on plate with 3/4 cup lettuce and tomato mixture. Top each serving with 1/2 t cheese.
