1. Prepare dressing by combining olive oil, onion, Dijon mustard, champagne wine
vinegar, garlic, capers, paprika, sea salt and cayenne pepper in food processor and
2. Add scallions and blend until scallions are finely chopped. Cover and refrigerate for
up to two days.
3. To serve, assemble plates individually with romaine lettuce, shrimp, hearts of palm
4. Add dressing.