Spinach Salad With Roast Beef And Hearts Of Palm

• 3 tablespoons :red wine vinegar
• 2 teaspoons :Dijon mustard
• 1 teaspoon:sugar
• 1/3 cup :olive oil
• 2 pounds fresh spinach, :stems trimmed
• 1 pound :deli roast beef cut into strips
• 1 (14 ounce) can :of hearts of palm, drained and sliced
• 1-1/2 teaspoon :grated lemon peel

Preparation

1. In a bowl whisk together the vinegar, mustard, sugar. Gradually add the oil while whisking. Season to taste with salt and pepper. (This dressing can be made 2 to 3 days in advance of it's use).
2. In a salad bowl combine the spinach, hearts of palm, beef and lemon peel in a bowl.
3. Add the dressing (to taste) and toss.