Ingredients

For the salad

Serves 4-6

• 2 tablespoons of olive oil
• 2 tablespoons red wine vinegar
• 1/4 cup dry white wine
• Juice from 1/2 lemon
• 14oz can, hearts of palm
• 8oz  haricot vert (thin, tender green beans), stems trimmed
• 1/2 teaspoon Seafood seasoning (such as Old Bay)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kelp flakes (optional)
• 1 teaspoon capers
• Arugula, large bunch
• Nicoise olives (or Kalamata olives)
• Radishes, trimmed and quartered into wedges, about 1 cup
• Cherry tomatoes, 1 to 1 1/2 cups
• Shallots, 2, sliced paper-thin
• 1/2 lemon, sliced into thin circles
• Capers, for garnish

For the balsamic vinaigrette

• 1/3 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 2 tablespoons agave nectar
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the white bean pâté

• 2 tablespoons olive oil
• 1 shallot, sliced thinly
• 2 cloves garlic
• 8 oz baby Portobello mushrooms, cleaned and cut into quarters
• 1/2 cup white wine or vegetable broth
• 3/4 cup white beans
• 1 teaspoon nutritional yeast (optional)
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Directions

For the salad

1. Combine the olive oil, vinegar, wine, and lemon juice. Place the hearts of palm and the green beans in two separate, shallow bowls. If the green beans are on the thicker side, cut them in half length-wise before placing them in the bowl. Pour the liquid mixture over the hearts of palm and green beans. Shred and mash the hearts of palm with a fork, creating large, flaky pieces. Add seafood seasoning, smoked paprika, kelp flakes, and capers to the hearts of palm. Let marinate for 10 minutes.
2. While the hearts of palm and green beans are marinating, wash and trim the other vegetables for the salad.
3. On a large serving platter, place the arugula in a strip on the left side of the plate. Next to the arugula, place the hearts of palm. Then, add a strip of olives. Add the radish wedges, green beans, cherry tomatoes, shallots, and lemon slides in thin strips, moving to the right side of the plate. Garnish the shallots with capers, and serve with balsamic vinaigrette on the side.

For the vinaigrette

1. In a lidded container, such as a mason jar, add all of the ingredients, attach the lid tightly, and shake until completely combined.

For the white bean pâté

1. In a pan on medium heat, sauté the shallot and garlic until soft and fragrant, about two minutes. Add the mushrooms and white wine, and continue to sauté, until the mushrooms are soft. Let cool.
2. In a food processor, blend together the mushroom mixture, additional olive oil, white beans, nutritional yeast, herbs, and spices. Puree until smooth. Place in a small serving bowl and serve with fresh baguette slices or herbed crackers.