American-style salad with palm hearts

Ingredients 2 Cos lettuces 2 large ripe avocados 400g can palm hearts, drained 140g wedge blue cheese, such as Danish blue or stilton handful toasted pine nuts For the dressing 100ml/3½ fl oz extra-virgin olive oil 2 tbsp balsamic vinegar Method Remove the outer leaves of the lettuce and cut each heart into quarters from top to bottom. Soak in a sink filled with cold water for a few minutes. Split the avocados and remove the stones. Scoop the flesh out with a spoon and chop into large chunks. Cut the palm hearts into chunks of the same size. Using a sharp knife, cut the cheese into small pieces. Whisk together the dressing ingredients with some salt and pepper. Drain the lettuce, then tear into bite-sized pieces and divide between four bowls. Pile a quarter of each of the other ingredients on top of each serving. Pass round the dressing and let everyone toss their own salad.