For the Salad

Drain liquid from Artichokes and Hearts of Palm. Mix all ingredients together in a large bowl except the Romaine Hearts. Add the Balsamic Dressing and toss to coat completely. Transfer into individual storage containers and refrigerate for two hours. To serve, arrange chopped greens on chilled plate and top with marinated vegetable.

Balsamic Vinaigrette

Use a blender or burr stick to mix the ingredients. Add vinegar, mustard, garlic, salt and pepper. Burr or blend until combined. Add oil slowly to create an emulsion.