Artichokes and Hearts of Palm Salad With Citrus Vinaigrette Recipe

Directions:

1. To make the vinaigrette: whisk all the ingredients together until emulsified.
2. To make the salad: Combine first four ingredients together in a salad bowl with 3/4 cup of the vinaigrette.
3. Let marinate for an hour.
4. To serve, line the rims of four chilled salad plates with a few pretty romaine leaves.
5. In the center of each plate, place 1/2 cup lettuce and top with 1/4 of the marinated vegetable mixture.
6. Garnish with cherry tomatoes and drizzle a little of the remaining vinaigrette over the romaine leaves.