Romaine Salad with Hearts of Palm & Orange-Honey Vinaigrette

For the vinaigrette:

• 3 Tbs. Dijon mustard
• Finely grated zest of 1 orange (about 1 Tbs.)
• Juice of 1 orange (about 1/4 cup)
• 1 Tbs. fresh lemon juice
• 1 Tbs. honey
• 3/4 tsp. ground coriander
• Pinch celery salt
• Kosher salt and freshly ground black pepper
• 1/4 cup grapeseed or canola oil
• 1/4 cup extra-virgin olive oil

For the salad:

• 1/2 Spanish onion, sliced into 1/8-inch rings
• 2 oranges
• 2 hearts of romaine, washed, dried and torn into large pieces (about 8 cups)
• 6 canned hearts of palm, sliced into 1/4-inch coins
• 24 kalamata olives

Make the vinaigrette

In a bowl, combine the mustard, orange zest, orange juice, lemon juice, honey, coriander, and celery salt, if using. Season with salt and pepper to taste and blend well with a whisk. Combine the oils in a measuring cup and, while constantly whisking the mustard mixture, slowly drizzle in the oils. Taste for seasoning. Cover and set aside until needed.

Prepare the onion rings and oranges

Tip:

Soaking the onions in cold water tames their strong flavor and crisps the rings.

Rinse the onion rings in a strainer under cold water. Put them in a small bowl with cold water, cover, and refrigerate until needed. Slice off the ends of the oranges and set the fruit on one end. Following the fruit's contours, slice off the peel and the white pith. Hold the peeled orange over the a bowl and slice along the membranes to free the segments.

To serve

Put the lettuce in a large bowl. Stir or whisk the vinaigrette and pour 1/4 cup of it over the lettuce; toss to coat, adding more salt and pepper to taste. Distribute the greens among six salad plates. Top with the onions, orange segments, hearts of palm, and olives. Drizzle 1 Tbs. of the vinaigrette over each salad and serve immediately.