Hearts Of Palm With Capers Vinaigrete - cooking recipe

Ingredients

1 tsp. imported mustard (Dijon)
salt and freshly ground pepper
2 Tbsp. red wine vinegar
6 to 7 Tbsp. olive oil
1 tsp. finely chopped garlic
1 Tbsp. drained capers
1 (14 oz.) can hearts of palm, chilled
8 flat anchovy fillets

Preparation

Combine the mustard, salt and pepper to taste and the vinegar in a mixing bowl.
Using a wire whisk, gradually add the oil, beating vigorously.
Add the garlic and capers.