Review of last recipe (photo above) - The walnuts really add the zing to this salad, but it just wasn't good enough to save.

TODAY'S RECIPE - HEARTS OF PALM VINAIGRETTE WITH AVOCADO
From Better Homes and Gardens, July 1983

Serves 8

1/2 cup olive oil
1/3 cup tarragon vinegar
4 tbsp capers
1 tbsp snipped chives
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dried chervil (couldn't find so will substitute fresh parsley)
3 14 oz cans hearts of palm, drained and cut into 1" pieces
bibb lettuce
1 large avocado
pimento slices (using roasted red peppers, which I think are the same)

For the dressing, combine oil, vinegar, capers, chives, salt, pepper and chervil.  Shake well.  Combine hearts of palm with dressing, cover and chill for several hours.  At serving time, transfer the hearts of palm to individual lettuce lined plates with a slotted spoon.  Peel, seed and slice the avocado and arrange slices on the plates.  Drizzle with additional dressing and garnish with pimento slices.