Antipasto Salad
vinaigrette
6 Tbsp. olive oil
2 Tbsp. red wine
vinegar
1 Tbsp. balsamic
vinegar
2 tsp. balsamic
mustard
1 Tbsp. minced
shallot
2 Tbsp. minced
oregano
salt and pepper to
taste
salad
4 oz. sliced
provolone cheese, cut into thin strips
4 oz. thickly
sliced Genoa
salami, cut into thin strips
½ medium red
onion, peeled and thinly sliced
1/2C pitted
olives, sliced
½ medium head
radicchio, cored and coarsely chopped
½ medium head
frisee, coarsely chopped
1C red cabbage,
thinly sliced
2C baby arugula
1/3C toasted pine
nuts
Whisk all
vinaigrette ingredients together in a bowl.
Add all the salad ingredients and toss well.