4 heads butter lettuce
1 (14 oz.) can hearts of palm, drained and sliced
1 bunch radishes, sliced
1 avocado, chopped
1/2 c. raw cashews

Tear lettuce into bite size pieces. In large salad bowl, combine all ingredients. to serve, add dressing to salad and toss gently.

1/4 c. white tarragon vinegar
1 lg. egg yolk
1 tbsp. Dijon mustard
1 shallot, minced
1 tsp. salt
1/4 tsp. fresh ground pepper
3/4 c. olive oil

In a quart jar, combine all ingredients for dressing except oil and shake well. Slowly add oil to vinegar mixture and mix well.

Note: Dressing may be prepared ahead and refrigerated.