Salad of Cherry Tomatoes And Hearts of Palm

• 1 basket ripe cherry tomatoes, stems removed
• 1 can hearts of palm, well drained
• 3 scallions, minced
• 4 very small heads Bibb lettuce
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 4 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

1. Quarter the cherry tomatoes and place in a bowl.
2. Drain hearts of palm and slice one-half-inch thick and mix them with the tomatoes.
3. Fold in the scallions.
4. Rinse and dry the lettuce.
5. Tear out the center leaves, leaving a shell of leaves attached at the bottom.
6. Shred the leaves that were removed and mix them with the tomatoes and hearts of palm.
7. Beat the vinegar and mustard together.
8. Add the oil, beating until smooth.
9. Season to taste with salt and pepper.
10. Fold the dressing into the tomato mixture and pile the mixture into the lettuce shells.

basket, hearts of palm, scallions, bibb lettuce, white wine vinegar, mustard, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/4456 (may not work)