Hearts of Palm Salad

• 1 10-ounce bag fresh arugula
• 1/4 cup Lemon Garlic Dressing (page 159)
• Kosher salt and ground black pepper
• 1 14-ounce can artichoke hearts, drained and quartered
• 1 14-ounce can hearts of palm, drained and sliced
• Shaved Parmigiano-Reggiano cheese

1. Place the arugula in a large serving bowl.
2. Pour over the dressing and toss gently to coat.
3. Add salt and pepper to taste.
4. Scatter the artichoke hearts and hearts of palm on top.
5. Use a vegetable peeler to shave the Parmigiano-Reggiano on top.
6. Serve.

arugula, lemon garlic, kosher salt, hearts, hearts of palm, cheese

Taken from www.epicurious.com/recipes/food/views/hearts-of-palm-salad-377861 (may not work)