Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 1 teaspoon minced shallot
• 1/4 teaspoon Dijon mustard
• 1 teaspoon champagne vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and freshly cracked pepper
• 1 cup sliced (diagonally), hearts of palm
• 1 orange, segmented, white pith removed
• 1 cup baby spinach, washed and spun dry
• 1/4 cup thinly sliced red onion
• Salt and freshly cracked pepper

1. Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes.
2. You should have about 2 tablespoons left.
3. Remove from the heat and reserve until ready to use.
4. In a medium bowl whisk together the shallots and mustard.
5. Slowly drizzle in the reduced citrus juice and the champagne vinegar.
6. Add the oil in a thin, steady stream, whisking constantly.
7. Season lightly with salt and freshly cracked pepper.
8. In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion.
9. Season with salt and freshly cracked black pepper, and toss to combine.
10. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette.
11. Serve with extra ground black pepper if desired.

orange juice, lemon juice, shallot, dijon mustard, champagne vinegar, extravirgin olive oil, salt, orange, baby spinach, red onion, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/hearts-of-palm-baby-spinach-and-red-onion-salad-with-citrus-vinaigrette-recipe.html (may not work)