- 1 can (16 ounces) hearts of palm
- 1/2 pound cherry tomatoes, cut in half
- Frisee or other fresh greens
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
Thinly slice or shave the hearts of palm. Toss with the tomatoes, frisee, lemon juice and olive oil. Season with salt and pepper.