Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing

Ingredients

• 0.3 cup almonds toasted sliced
• 15 ounce artichoke hearts in water drained quartered canned
• 2 teaspoons dijon mustard 
• 15 ounce hearts of palm drained sliced canned
• 1  juice of lemon juiced
• 0.3 cup olive oil extra-virgin
• 0.3 cup orange marmalade 
• 2  hearts romaine lettuce chopped
• 8 servings salt and pepper black freshly ground

Equipment

• whisk

Directions

1. Arrange romaine lettuce, hearts of palm and artichokes on large platter.
2. Combine the marmalade with lemon juice, mustard, season with salt and pepper and whisk in the olive oil slowly.
3. Pour dressing evenly over salad when ready to serve.
4. Garnish with toasted sliced almonds.