½tspgarlic powderif time isn't a problem, use 2 cloves of smoked or roasted garlic; finely chopped, then mashed.
1 ½tbspMaille Dijon Mustard
¼cupBanyul's vinegar
2tspwater
¼cupBragg's extra virgin olive oil
1
Prepare a container big enough to hold 1 quart of cold water with a couple handfuls of ice.
2
Drain can or jar of hearts of palm well. Rinse with cold water and drain. Chill in fridge.
3
In a 3 quart pan, bring water to a hard boil. Add asparagus and boil for 2 minutes. Remove immediately and rinse under cold water. Then place in cold water bath until fully cooled well. Drain well, wrap in paper towel and chill in fridge well.
4
Prepare vinaigrette.
Combine lemon juice, pulp and sugar and whisk very well, add seasonings and whisk well again.
And Dijon, vinegar and water, whisk hard until thickened. Let stand 5 minutes. Re-whisk hard again.
While whisking hard, slowly drizzle olive oil until dressing thickens. Let stand 5 minutes and re-whisk well before dressing salad or using.
5
To assemble, place arugula, asparagus and hearts of palm in large bowl, dressing with vinaigrette. Plate and top with Boursin crumbles.
½tspgarlic powderif time isn't a problem, use 2 cloves of smoked or roasted garlic; finely chopped, then mashed.
1 ½tbspMaille Dijon Mustard
¼cupBanyul's vinegar
2tspwater
¼cupBragg's extra virgin olive oil
Directions
1
Prepare a container big enough to hold 1 quart of cold water with a couple handfuls of ice.
2
Drain can or jar of hearts of palm well. Rinse with cold water and drain. Chill in fridge.
3
In a 3 quart pan, bring water to a hard boil. Add asparagus and boil for 2 minutes. Remove immediately and rinse under cold water. Then place in cold water bath until fully cooled well. Drain well, wrap in paper towel and chill in fridge well.
4
Prepare vinaigrette.
Combine lemon juice, pulp and sugar and whisk very well, add seasonings and whisk well again.
And Dijon, vinegar and water, whisk hard until thickened. Let stand 5 minutes. Re-whisk hard again.
While whisking hard, slowly drizzle olive oil until dressing thickens. Let stand 5 minutes and re-whisk well before dressing salad or using.
5
To assemble, place arugula, asparagus and hearts of palm in large bowl, dressing with vinaigrette. Plate and top with Boursin crumbles.
Authoradmin
