In this recipe the heart of palm is presented pan seared as well as fresh to showcase the versatility and scope of its flavors and textures. 
Makes 8 servings

Step 1. Dressing
Meyer Lemon Juice ¼ Cup
Bay Leaf 1 
Red Onion 1 small (sliced into very thin rounds)
Whole Peppercorns ¼ tsp
Sugar 1 tsp
Salt ½ tsp
Olive Oil ¼ Cup
Heat Meyer Lemon juice, add sugar, salt, Bay Leaf and Peppercorns and bring to simmer. Remove from heat and add thinly sliced Red Onion, let steep 5 minutes or until onions have softened and turned pink, remove onions and set aside. Strain or spoon out peppercorns and bay leaf from dressing whisk in olive oil until emulsified. 

Step 2. Pan Seared Hearts of Palm
Hearts of Palm ½ lb cut into ½” thick rounds
Sea Salt ¼   tsp
Olive Oil 1 Tablespoon
In a mixing bowl, toss hearts of palm with oil and salt until well coated. Heat sauté pan. Place hearts of palm in pan until one side is caramelized. Turn palm hearts over to brown other side. Remove from heat and set aside to cool.

Step 3: Compose Salad
Fresh Hearts of Palm (1/4 lb)
Julienne into matchstick size pieces or cut into wedges or rounds
Avocado (2 divided into 4 quarters each)
Slice ripe avocado into thin fan shape
Cilantro
For garnish
For each serving arrange julienned fresh hearts of palm and ¼ avocado on plate as the base. Stack seared hearts of palm and onion on top. Drizzle with dressing. Sprinkle with chopped cilantro to serve. 

(Steps 1 and 2 can be done up to 2 days in advance. Cool the seared palm hearts and refrigerate, bringing up to room temp before serving.)
Alternative ideas: 

• Add sliced wedges of tomato.

• To stretch the recipe, toss the dressing with salad greens and garnish with seared hearts of palm, fresh hearts of palm, avocado and onion.