Ingredients

Roasted Red Pepper Salad:

1 can 10 reoasted red peppers, drained and julienned

2 red onions, thinly sliced

1 bunch cilantro, chopped

13 cup sherry vinegar

1 tablespoons lemon juice

1 1/2 teaspoon cayenne

Salt and pepper to taste

1 cup extra virgin olive oil

Dijon Vinaigrette:

7 shallots

1/2 cup Dijon mustard

1 1/3 sherry vinegar

3 cups blended olive oil

1/2 ripe avocado

1/2 cup bias-cut hearts of palm

1 teaspoon chopped chives

Preparation

For the Roasted Red Pepper Salad: Mix the above ingredients in a large bowl and season to taste. Chill and reserve.

For the Dijon Vinaigrette: Puree in a blender the shallots, Dijon, sherry vinegar, and blended oil. Correct the seasoning and reserve.

Assembly:

  1. Remove the pit from the avocado. Scoop out the fruit with a spoon and cut thin slices through 3/4 of it. The slices should still be attached at one end so that you can fan them.
  2. Place the vinaigrette in the center of a large rectangular plate.
  3. Carefully fan out the avocado and place it at 9:00.
  4. In the center, place a mound of red pepper salad.
  5. To the right of the peppers, place the hearts of palm.
  6. Garnish the plate with chopped chives, maldon salt, and extra virgin olive oil.