Endive Spinach Salad with Hearts of Palm
Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 8 cups baby spinach
- 2 heads Belgian endive, cored and sliced
- 1 14-ounce can hearts of palm (see Tips), rinsed, halved lengthwise and sliced
- 2 hard-boiled eggs (see Tips), chopped
- ½ cup thinly sliced red onion
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