Lobster Tail and Heart of Palm Salad with Grapeseed Oil Vinaigrette

As Created By: Jean Louis Palladin

4 Maine lobster tails – cooked

Fresh Brazilian heart of palm

(1 can may be substituted)

½ lb.mixed baby greens

1 bunch baby radish

Grapeseed Oil Vinaigrette:

⅔ cup Salute Santé Grapeseed Oil

3 Tbsp.banyuls vinegar

Salt & pepper to taste