Servings: Makes 4 servings
In a medium bowl, place 1 (15-ounce) can hearts of palm (drained, rinsed and quartered) and set aside. In a small bowl, combine 1/2 teaspoon Dijon mustard and 1 tablespoon balsamic vinegar; slowly whisk in 3 tablespoons. extra-virgin olive oil. Add a pinch of salt and pour over hearts of palm. Place on a serving plate and top with 2 tablespoons fresh basil leaves (sliced into thin ribbons). Serve with toothpicks.
From the December 2004 issue of O, The Oprah Magazine
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