• 1 can (15 ounces) hearts of palm (drained, rinsed and quartered)
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh basil leaves
• 1 pinch of salt

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.