Asparagus Hearts of Palm Salad – Miss BeHavin's Haven

Ingredients

• 20 l large asparagus spears, cut about 3" from tip
• 1 cup hearts of palm
• 4 large handfuls arugala
• ¼ cup Boursin cheese
• 2 large valley lemons
• 3 tsp cane sugar
• 2 tsp kosher salt
• 2 tsp black pepper
• ½ tsp garlic powder
• 1 ½ tbsp Maille Dijon Mustard
• ¼ cup Banyul's vinegar
• 2 tsp water
• ¼ cup Bragg's extra virgin olive oil