Roasted Artichokes with Hearts of Palm Salad with Mint and Goat Cheese Dressing

2 (14.5 ounce) cans artichokes, drained and dried on paper towels
3 tablespoons vegetable oil
2 garlic cloves, peeled and sliced
1 (14.5 ounce) can Hearts of Palm, drained and sliced 1/2 inch thick
1 English cucumber, sliced 1/2 inch thick
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and cut into quarters
3 cups baby kale, prepared for cooking
1 shallot, peeled and finely minced
1 tablespoon Dijon mustard
1 teaspoon honey
3 tablespoons red wine vinegar
1/4 cup vegetable oil
Juice of one lemon
1 cup crumbled goat cheese
1/2 cup chopped fresh mint
Salt and black pepper to taste