Ingredients

• 1/4 cup mayonnaise
• 1/2 tablespoon red-wine vinegar
• 1 tangerine
• a 14.8-ounce jar or can hearts of palm
• 1 California avocado
• 2 cups packed trimmed arugula

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Instructions

1. In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.
2. Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
3. Toss salad to coat with dressing and season with salt and pepper.