2(15-ounce) cans whole hearts of palm, drained and sliced in half lengthwise
3tablespoonsfinely chopped parsley
Preheat the oven to 375 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven for about 10 minutes, until the skins wrinkle and the nuts are fragrant. Let cool slightly, then transfer to a clean kitchen towel. Fold the towel over itself and rub the nuts together to remove most of the skins. Discard the skins and finely chop the nuts.
Meanwhile, in a small bowl, whisk the olive oil with the vinegar, both mustards, the oregano, shallot and garlic. Season the vinaigrette with salt and pepper.
Arrange the hearts of palm cut side up in a baking dish or on a rimmed platter. Spoon the vinaigrette on top and let stand at room temperature for 30 minutes. Sprinkle some of the hazelnuts and parsley on top. Serve, passing more hazelnuts and parsley at the table.
I love to use this vinaigrette for all kinds of salads. It's wildly versatile! I often make a double or triple batch and keep it in the fridge for my everyday salad uses.