Liza Minnelli's Salade De Provence

Method

• Thaw corn to room temperature
• Over moderate heat cook corn until tender
• Drain and set aside
• Peel and remove white pith from the grapefruit
• Separate sections; cut each section in half and pat dry with paper towels
• Cut the hearts of palm into thin slices
• Wipe the mushrooms clean
• Trim the ends and slcie very thinly
• In large salad bowl combine mustard salt pepper and vinegar; stir until everything has dissolved
• Slowly pour in the oil whisking constantly until smooth
• Attractively arrange the grapefruit and veggies in the bowl
• Bring to table and toss just before serving.