1/2 c. red wine vinegar
1/4 c sugar
1/2 medium red onion, sliced thinly
1 small fennel bulb, cored and julienned
2 c. julienned hearts of palm
5 oranges, supremed
1/3 c. olive oil
3 Tbs. Spanish sherry vinegar
2 Tbs. fresh lime juice
1/4 c. chopped flat-leaf parsley
1 clove garlic
1/3 tsp. kosher salt
1/2 tsp black bepper
1. Combine the red wine vinegar and sugar in a small bowl and stir until the sugar dissolves. Add the onion slices, toss and set aside.
2. Combine the fennel, hearts of palm and orange segments in a salad bowl.
3. Make the dressing by whisking together the olive oil, vinegar, lime juice, parsley, garlic, salt and pepper. Drain the red onions, then toss the onions into the salad. Toss well with the dressing and serve.