Total Calories: 228
1. Core the lettuce and cut it crosswise into 1/4-inch slices. Gently toss the lettuce with the arugula in a bowl. Arrange this mixture in the bottom of 6 shallow salad bowls, mounding it toward the center.
2. Cut each tomato into 12 wedges. Cut each hard-cooked egg into 6 wedges. Cut the pepper into 18 thin strips. Arrange the tomato and hard-cooked egg wedges and pepper strips on top of the lettuce in a sunburst pattern (radiating away from the center like the spokes of a wagon wheel), alternating colors.
3. Drain off any liquid that may still remain on the beets and blot dry with paper towels. Mound the beets, celery, and hearts of palm in the center of each portion of salad (see Note).
4. Prepare the dressing. Combine the mustard, vinegar, lemon juice, and salt in a small bowl and whisk until the salt is dissolved. Whisk in the oil and pepper. Correct the seasoning, adding salt or vinegar as necessary the salad should be highly seasoned. Pour the dressing over the salads and serve immediately.
Note: The salads can be prepared ahead to this point. Cover loosely with plastic wrap and refrigerate until ready to serve.
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