1 can asparagus
1 can artichoke hearts
1 c. hearts of palm
12 oz. mushrooms
Dressing

Display each of the ingredients creatively on a platter; layer the asparagus, then artichoke hearts, cut into quarters. Then add hearts of palm, sliced into bite-size. Then sprinkle mushrooms over the top.

Just before serving, pour dressing over the top.

DRESSING:

1/2 c. olive oil
1 tbsp. Dijon mustard
1 tbsp. chives
1/2 c. dry wine
1/2 tsp. salt
1/4 tsp. pepper

Mix together.