• 2 hearts romaine lettuce, chopped
• 1 can hearts of palm (15ounces), drained and sliced 1-inch thick on a bias
• 1 can artichoke hearts in water (15 ounces), drained and quartered
• 1/4 cup orange marmalade
• 1 lemon, juiced
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil (EVOO)
• 1/4 cup sliced almonds, toasted

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

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