Instructions: Place romaine on a platter and toss with parsley tops.

Wrap hearts of palm in prosciutto and cut into bite-size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.

Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

This recipe yields 4 servings.

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