Salad

• 16 oz (450 g) jar of hearts of palm, drained and sliced into disks
• 1 cup (240 ml) of cherry tomatoes, halved or quartered
• 1/4 cup (60 ml) of diced red onions
• 1 cob of corn, charred up on the grill. Remove the kernels from the cob.
• 8 leaves of fresh basil, chopped
• 1 handful of fresh chives, sliced
• 1/4 cup (60 ml) of pepitas
• 1 jalapeño, sliced (seeded if you prefer no heat to your salad)

Dressing:

• 2 tbsp (30 ml) of Dijon mustard (I used Maille herbed Dijon)
• 2 tbsp (30 ml) of red wine vinegar
• 2 tbsp (30 ml) of lime juice
• 2-3 tbsp (30-45 ml) of olive oil