Palm Heart Salad

• 2 green onions, white and green parts, thinly sliced on the diagonal
• 2 Tbsp olive oil
• 2 tsp

In a medium nonreactive mixing bowl, combine the green onions, olive oil, mustard, vinegar, garlic, salt, and sugar. Whisk with a fork to incorporate and thicken the dressing.

Drain the hearts of palm and pat dry. Carefully slice into ½ in [13 mm] pieces and transfer to the bowl with the dressing. Add the tomatoes and jalapeño (if using) and gently toss. Serve immediately at room temper