Tangy Radicchio, Endive, and Spinach Salad

Ingredients

• 4 cups baby spinach loosely packed
• 1  belgian endive thinly sliced
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 1 ounce gorgonzola cheese crumbled
• 14 ounce hearts of palm drained sliced canned
• 1 tablespoon honey 
• 0.1 teaspoon kosher salt 
• 3 tablespoons olive oil extra-virgin
• 2 tablespoons orange juice fresh
• 1 small head radicchio thinly thinly sliced
• 0.3 cup shallots minced 1
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• whisk

Directions

1. Combine first 5 ingredients in a large bowl; let stand 10 minutes.
2. Add oil, honey, and Dijon mustard to shallot mixture, stirring with a whisk until well blended.
3. Add spinach and next 3 ingredients, tossing gently to coat.
4. Sprinkle with cheese.