Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing

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2 hearts romaine lettuce, chopped

1 (15-ounce) can hearts of palm, drained and sliced 1-inch thick on a bias

1 (15-ounce) can artichoke hearts in water, 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

1/4 cup sliced almonds, toasted