Romaine Salad with Avocado and Hearts of Palm

Rinse the romaine lettuce and cut into pieces.

Halve the avocados lengthwise and remove pits. Dice the avocados and drizzle with lemon juice.

Rinse and slice the hearts of palm into thick rings. Blanch in boiling salted water, rinse with cold water and drain. 

Peel and roughly chop the onion and garlic. Blend with mustard, honey, vinegar and parsley. Drizzle in the oil, while mixing with a handheld blender, until emulsified into a thick dressing. Season with salt and pepper.