Heart-Felt Endive Salad

4 Red and/or Green Endive Hearts

1 14-Ounce Can Quartered Artichoke Hearts, Drained

1 14-Ounce Can Hearts of Palm, Drained, Halved or Quartered if Large

4 Red and/or Green Endive Hearts

1/2 Cup Fresh Strawberries, Cut into Heart Shapes

1 - 2 Tablespoons Hemp Hearts

Fresh Chives, Thinly Sliced

Fresh Basil

Dressing:

2 Tablespoons Grapefruit Juice

2 Teaspoons Maple Syrup

1/2 Teaspoon Dijon Mustard

1/4 Cup Olive Oil

1/4 Teaspoon Salt

Pinch Cayenne Pepper

Prepare the dressing first so that it's ready to go when you are. Simply whisk the grapefruit juice, maple syrup, and mustard together in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify. Season with salt and add cayenne pepper to taste. Set aside.

Cut off and discard the woody bottoms, separating the leaves of the endive. Toss them into a large bowl along with the artichokes and hearts of palm. To cut your strawberries into heart shapes, begin by slicing them in half, and then cut a triangular notch out of the top. You can further shave down the sides to round them out if desired, but that starts to get a bit fussy, if you ask me. Add the berries in as well, along with the hemp hearts. Drizzle in the dressing, toss thoroughly to combine and coat all of the vegetables. Finish with the fresh herbs, roughly tearing the basil leaves if large. Serve immediately.

©Hannah Kaminsky http://www.BitterSweetBlog.com