For the cilantro vinaigrette: chop the cilantro. Put in a medium bowl and add the red wine vinegar, lime juice, mustard, honey, and salt and pepper to taste. Whisk slightly. Slowly add the olive oil and continue to whisk until it thickens and emulsifies. Set aside.
For the salad: Shave the hearts of palm, beet, radish and red onions in very thin slices (preferably on a mandoline).
Make ring shapes with the hearts of palm slices on two salad plates. Cut the avocado in thin strips and place the avocado strips on the bottom of the dishes (if you want, you can add a dash of vinaigrette on the avocado).
Arrange the lettuce, sprouts, radish, beet and onion slices on top of the avocado strips. Serve with the vinaigrette on the side.