Two Bean Salad with Hearts of Palm and Blue Cheese

INGREDIENTS

1/2 cup

red wine vinegar

1/2 cup

balsamic vinegar

1/2 cup

extra virgin olive oil

2 tbsp

chopped shallots

1 tbsp

Dijon mustard

1 tsp

sea salt

1 can

hearts of palm, drained

1 can

kidney beans, drained and rinsed

1 cup

diced cucumber

1 cup

halved cherry tomatoes

1 can

chickpeas, drained

2 cups

baby arugula or other baby greens

1 cup

crumbled blue cheese