• 0.66 cup  Olive Oil 
• 0.33 cup  Sherry Wine Vinegar 
• 6  stalks Hearts of Palm 
• 0.75 cup  All purpose flour
• 1 Egg, whisked with 2 Tbsp. water (egg wash)
• 1 cup  Unseasoned bread crumbs
• 0.5 cup Canola oil 
• 4 cups Mesclun greens, lightly chopped
• 1 cup  Avocado, diced
• 1 cup  Vine ripe tomatoes, diced
• 0.5 cup  Roland Kalamata Olives, pitted, diced 
• 2 tbsp Cilantro, chopped
•  Fine Sea Salt 
•  Black pepper, ground 

1. Prepare vinaigrette by whisking olive oil slowly into the sherry vinegar. Season with
salt and pepper and hold aside.
2. Split each Hearts of Palm stalk in half lengthwise. Lightly season with salt and pepper
then dust with flour. Coat with eggwash and then coat with bread crumbs.
3. Heat the canola oil in a hot saucepan and brown the breaded Hearts of Palm. Drain on
paper towels.
4. )Dress the mesclun with some of the vinaigrette. Place 3 pieces of Hearts of Palm in a
triangle on each salad plate. Place some mesclun in the middle of the triangle.
5. Sprinkle each salad with diced avocado, tomato and olives. Dress with some of the
remaining vinaigrette. Garnish with chopped cilantro.