Salade Esotica

• 1 (15 ounce) can artichoke hearts (whole, size medium or small)
• 1 teaspoon olive oil
• 4 garlic cloves, quartered
• 8 cups baby lettuce leaves
• 1 cup cannellini beans (small, drained and rinsed)
• 4 ounces mozzarella cheese, chopped (fresh or smoked)
• 1 cup hearts of palm (about 4 whole canned, drained, rinsed and sliced)
• 1 small avocado
• 8 sun-dried tomatoes, cut into strips (optional)
• 4 teaspoons pine nuts, toasted (optional)
• 12 kalamata olives, pitted and sliced (optional)
• 1 lemon, juice of (optional)
• salt and pepper, to taste

1. Preheat oven to 375F.
2. Gently mix artichoke hearts with oil and garlic.
3. Spread on metal roasting pan and roast for 1 hour.
4. Toss a few times, if desired.
5. Meanwhile, evenly share the baby greens among 4 salad plates and arrange 1/4 of the rest of the ingredients (except avocado) on top of each plate.
6. When artichokes are done, let cool slightly and cut in half.
7. Put about four artichoke halves on each plate.
8. Just before serving, peel and chop avocado and put 1/4 on each plate.
9. Sprinkle the top of each plate with optional ingredients, if using.
10. Or, just toss everything together and serve.

hearts, olive oil, garlic, baby lettuce leaves, cannellini beans, mozzarella cheese, hearts of palm, avocado, tomatoes, pine nuts, olives, lemon, salt

Taken from www.food.com/recipe/salade-esotica-147742 (may not work)