Green Leaf and Palm Heart Salad with Hibiscus Gelatin Vinaigrette

Name: Green Leaf and Palm Heart Salad with Hibiscus Gelatin Vinaigrette
Yield: 10
Ingredients: 60 medium-sized palm hearts from fresh organic Jucara (or canned); 1/2 cup extra virgin olive oil; 1/2 cup balsamic vinegar; 2 handfuls of curly leaf lettuce; 1 ripe avocado, diced; Hibiscus Gelatin Vinaigrette; 1 tablespoon hibiscus gelatin (or guava); 1/4 teaspoon black pepper, freshly ground; 1/4 teaspoon salt; 3 tablespoons organic white or red wine vinegar; 3/4 cup extra virgin olive oil, cold-pressed; Ice cubes

1
60 medium-sized palm hearts from fresh organic Jucara (or canned)
2
1/2 cup extra virgin olive oil
3
1/2 cup balsamic vinegar
4
2 handfuls of curly leaf lettuce
5
1 ripe avocado, diced
6
Hibiscus Gelatin Vinaigrette
7
1 tablespoon hibiscus gelatin (or guava)
8
1/4 teaspoon black pepper, freshly ground
9
1/4 teaspoon salt
10
3 tablespoons organic white or red wine vinegar
11
3/4 cup extra virgin olive oil, cold-pressed
12
Ice cubes

Ingredients

1
60 medium-sized palm hearts from fresh organic Jucara (or canned)
2
1/2 cup extra virgin olive oil
3
1/2 cup balsamic vinegar
4
2 handfuls of curly leaf lettuce
5
1 ripe avocado, diced
6
Hibiscus Gelatin Vinaigrette
7
1 tablespoon hibiscus gelatin (or guava)
8
1/4 teaspoon black pepper, freshly ground
9
1/4 teaspoon salt
10
3 tablespoons organic white or red wine vinegar
11
3/4 cup extra virgin olive oil, cold-pressed
12
Ice cubes

Directions

1
1
2
Preheat the oven to 110°C
3
2
4
Brush the palm hearts with olive oil and vinegar, place on a baking sheet, and bake in a low oven for 20 minutes
5
2
6
Arrange the greens and six palm heart slices on each plate
7
Place the vinaigrette on the side
8
Hibiscus Gelatin Vinaigrette
9
Combine the gelatin, black pepper, and salt in the vinegar
10
Add the olive oil and ice; blend until light and fluffy like whipped cream
11
Serve with the salad.