Thank you Aviva, for sharing this delicious recipe with me so many years ago. I still make it every Rosh Hashanah.
1-2 pomegranates seeded, about 1 cup
2 cans hearts of palm, sliced, about 3 cups total
1 small jicama, cubed
3 heads romaine lettuce shredded
1 teaspoon dry mustard
1/2 cup sugar
4 teaspoons white vinegar or red wine vinegar
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons poppy seeds
For the salad: Toss ingredients in a large bowl.
For the dressing: Puree onion, mustard, sugar, vinegar, and salt until blended and smooth. In a steady stream, pour in olive oil, blending as you pour, to emulsify dressing. Stir in poppy seeds.
Pour desired amount of dressing over salad. Toss and serve immediately.