4 shallots, thinly sliced

oil, for frying

1 8-ounce bag shredded Romaine lettuce

1-2 radishes, thinly sliced

1 avocado, cubed

8 ounces Gefen Hearts of Palm, drained

1/4 cup Gefen Olive Oil

2 tablespoons Kedem White Wine Vinegar

1 tablespoon Tuscanini Balsamic Vinegar

1 cube Gefen Frozen Garlic

1/2 teaspoon salt

1/2 teaspoon prepared mustard

pinch black pepper