In a small container with lid, place the olive oil, vinegar, lemon juice, garlic, salt and pepper. Seal the lid tightly and shake vigorously until well combined. Taste and adjust seasoning.

Set aside. Vinaigrette can be made up to 1 week ahead and kept in the refrigerator.

In a nonreactive bowl, combine the hearts of palm, artichoke, cucumber, and red onion. Toss with the vinaigrette to coat evenly. Arrange a few leaves of the curly endive or chicory on individual salad plates and top with vegetables. Serve immediately.

Courtesy of Kraft.