Drain both the artichokes and hearts of palm. Chop hearts of palm into bite-size slices (we use a diagonal cut).
Combine pre-quartered artichokes and sliced hearts of palms in medium mixing bowl with dijon mustard and extra virgin olive oil. Toss until well-coated. Add salt & pepper to taste.
Chop spinach.
Layer spinach in individual bowls, then top with hearts of palm and artichoke mixture.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.