Hearts of Palm Wrapped with Smoked Salmon

Makes 36 servings

Raspberry Dressing
2 tablespoons raspberry vinegar
3 teaspoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup olive oil
Salmon
1 (16-ounce) can hearts of palm, drained
1/2 pound smoked salmon, cut into thin strips
Raspberry Dressing
Combine vinegar, juice, mustard, salt and oil in jar. Seal tightly, shake well and
refrigerate.
Salmon
Cut hearts of palm crosswise into thirds. Wrap a salmon strip around each piece.
Arrange in a serving dish in spoke wheel fashion. Cover and refrigerate for several
hours or overnight. Just before serving, top with a generous amount of raspberry
dressing.