Tarla Cuisine

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.