Ubod Salad with Pineapple Vinaigrette Recipe

1/2 cup calamansi juice

4 tablespoons cane vinegar

4 tablespoons sugar

pepper

2 tablespoons sesame oil

2 tablespoons extra virgin olive oil

1/2 kilo palm heart (ubod), julienned then soaked in cold water

2 pieces pineapple, peeled and diced

1/4 cup cherry tomatoes, halved

1 piece orange, eeled and sliced into rounds

4 sprigs cilantro (wansoy)

black sesame seeds