Black Lentil Salad with Hearts of Palm and Avocado

3  tablespoons		red wine vinegar
2  teaspoons		whole grain mustard (Dijon is great too)
1/8  teaspoon		dried oregano
1/4  teaspoon		cumin
1/2  teaspoon		fine sea salt
1/4  teaspoon		black pepper
3-1/2  tablespoons		extra virgin olive oil
1  cup		black lentils, rinsed and sorted
1/2		small red onion, finely diced
14  ounces		whole hearts of palm, diced
1		1 avocado, diced and tossed with lemon juice
4  ounces		grape tomatoes, diced
1  tablespoon		flat leaf parsley, chopped

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In a small bowl, whisk the dressing ingredients until combined. Set aside.

Bring 3 cups of water and the lentils to a boil in a medium pot. Simmer for 25 to 30 minutes, until tender. Drain, rinse quickly with cold water.

Combine all of the ingredients together in a medium bowl, toss gently with the dressing to combine. Chill for at least an hour before serving.