Preheat oven to 400 degrees Fahrenheit.

In a bowl, combine duck sauce, ketchup, soy sauce, sugar, vinegar, hot sauce, and garlic.

To slice the salamis hasselback-style, place a salami on your work surface, positioning chopsticks on either side to stop the knife from cutting all the way through. Slice thinly (keeping the bottom of the salami intact). Repeat with the remaining two salamis and place them all in a baking dish.

Brush half the sauce over the salamis (reserve the rest for basting).

Bake, uncovered, for 20 minutes. Baste liberally with more sauce and cook another 25 minutes. (You will be left with extra sauce. Feel free to use as a glaze or dipping sauce for anything else.)

In a bowl, toss arugula, hearts of palm, cherry tomatoes, corn, and shallots.

In a jar, combine oil, lemon juice, honey, garlic, salt, and pepper. Seal and shake.

Pour dressing over the salad and toss to coat. To serve, arrange on a tray and place hasselback salamis on top).