For the vegan “scallops”:
Heat the olive oil in a medium skillet on medium-high heat. When the oil is hot carefully place the palm hearts flat side down in the pan. Grind a small amount of salt and pepper and sprinkle bread crumbs over the top to coat. When the bottoms are lightly browned carefully flip them over and sprinkle the rest of the breadcrumbs on top. Flip one more time when the other side of the palm hearts are golden brown. When both sides are golden brown remove from the pan and place on a plate.
NOTE: If the layers of the palm hearts separate when you slice them use a spatula to place them in the pan and carefully turn them. As long as you are careful they should stay together. One of the palm hearts separated and the rest stayed together in the batch I made.
For the salad:
Put the spinach down first and arrange the grapefruit and tomato in any arrangement that you like. Sprinkle the fennel on top.
For the dressing:
Whisk the lemon juice, olive oil, horseradish, mustard, salt, and sugar (if you don’t eat sugar use a substitute but add it slowly and taste as you add. You need the sugar to balance the flavor) together and drizzle over the salad. Toss to coat. Add the palm hearts to the salad after tossing.
NOTE: If you’re going to toss the salad to coat place the palm hearts over it after you’ve tossed it so they don’t fall apart.