• 1 can Hearts of Palm, drained, sliced into 1/4 inch round slices 
• 1  large Avocado, ripe, cut lengthwise in 1/2 inch slices
• 5-6  large strawberries, sliced 1/4 inch thick
• 5 oz. Fresh Arugula Leaves, rinsed lightly
• 1/2 tsp.  Roland dijon mustard 
• 1/2 tsp.  Sea Salt, Fine 
• 1/2 tsp.  Black Pepper 
• (3-4 tbsp)  Juice of 1-2 Meyer Lemons plus zest for garnish
• 6 tbsp.  extra virgin olive oil

1. Place fresh arugula leaves in wide shallow bowl.
2. Layer avocado slices over arugula, then arrange hearts of palm slices over salad.
3. Arrange strawberry slices around sides of bowl.
4. Dizzle Meyer Lemon Vinaigrette lightly over salad.
5. Garnish generously with strips of Meyer lemon zest.
6. FOR VINAIGRETTE: Place Dijon mustard, sea salt and black pepper in small bowl.
7. Whisk into a paste, then add Meyer Lemon juice slowly into paste.
8. Drizzle Olive Oil slowly into paste and add whisk into smooth emulsion.