Trim,wash, and dry the spinach. Separate the lettuce into leaves;rinse and dry. Core the tomatoes and cut into wedges. Drain the hearts of palm and cut into 1" pieces.

Line a large platter with the spinach and the lettuce; arrange the tomatoes and the hearts of palm in the centre over the greens and sprinkle the salad with the olives. Serve with basil vinaigrette. Serves 4 to 6.

Basil Vinaigrette:

In a bowl combine the vinegar,mustard,garlic,salt and pepper to taste. Add the oil in a stream,beating. Beat the dressing until it is emulsified, and stir in the basil. Transfer the dressing to a sauceboat. Makes 1 cup.