- 2 cups Frozen corn
- 1 medium Pink grapefruit
- 1 cup Hearts of palm
- 1/2 pound Fresh mushrooms
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh ground black pepper
- 2 tablespoons Red wine vinegar
- 1/3 cup Safflower oil
Thaw corn to room temperature.
Over moderate heat, cook corn until tender.
Drain and set aside.
Peel and remove white pith from the grapefruit.
Separate sections; cut each section in half and pat dry with paper towels.
Cut the hearts of palm into thin slices.
Wipe the mushrooms clean.
Trim the ends and slcie very thinly.
In large salad bowl, combine mustard, salt, pepper and vinegar; stir until everything has dissolved.
Slowly pour in the oil, whisking constantly until smooth.
Attractively arrange the grapefruit and veggies in the bowl.
Bring to table and toss just before serving.