Prospector Salad
makes 6 servings

2 large heads butter (boston) lettuce, washed, dried, torn
1 bunch parsley, chopped
1 can hearts of palm, drained and sliced crosswise
1/2 cup English Walnuts
1/2 lb blue cheese, chopped

for dressing
1/2 cup white vinegar
2 tablespoons sugar
1/4 teaspoon garlic powder
salt and pepper to taste
1 cup peanut oil

1. Arrange lettuce on plates and sprinkle with parsley

2. Top each plate with hearts of palm, walnuts and blue cheese

3.Make dressing:Whisk together vinegar, sugar, garlic powder, salt and pepper. Whisk inoil added in stream. Or, combine all ingredients in a jar and shake to emulsify.

4. Dress to taste with vinaigrette. (You may have dressing left over)

note: Tastes best with walnuts toasted dry or in butter with a little seasoned salt.