Ingredients

• Preserved Lemon Vinaigrette:
  • 1 tablespoon diced Preserved Lemon Peel
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup Champagne vinegar
  • 2/3 cup extra-virgin olive oil
  • Freshly ground black pepper
• 4 pounds fresh hearts of palm, outer husks removed, or 1 pound canned hearts of palm, drained
• 1/4 pound thinly shaved Parma ham
• 1 cup micro greens or small mixed baby salad greens
• 4 teaspoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 4 teaspoons julienned Preserved Lemon Peel

Method

1. For the Preserved Lemon Vinaigrette, in a mixing bowl, stir together all the ingredients. Season to taste with a little more salt and some pepper. You should have about 1 cup of dressing. Cover and set aside.
2. If using fresh hearts of palm, you should have some bigger, thicker pieces and some smaller, thinner pieces. Put the bigger pieces in a non-reactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours.
3. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them crosswise into 1/2-inch-thick rings. Slice the smaller pieces into 1/4-inch thick rings and set aside.
4. Drape half of each serving plate with the remaining Parma ham.
5. In a mixing bowl, toss the mesclun with the sliced small hearts of palm and 4 teaspoons of extra-virgin olive oil and season to taste with salt and pepper. Mound some of the greens mixture in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining Preserved Lemon Vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.