Antipasto Salad

Loosely Adapated from Food & Wine and Giada deLaurentis

Serves 2 for a main course salad or 4 as a starter salad

1 small head of romaine lettuce, washed and torn into bite-sized pieces

1 small head of Boston lettuce, (or the lettuces or your choice) same prep as above

1 can of cannelini beans, rinsed and drained on paper toweling

4 Italian sausages with provolone and peppers, grilled, cooled and sliced on the diagonal (or any Italian cured deli meat such as salami cut into bite-sized pieces)

4-6 ounces of Provolone cheese, cubed

2 tomatoes, coarsely chopped

Red Wine Vinaigrette, recipe below

Red Wine Vinaigrette

¼ cup good red wine vinegar

½ cup extra-virgin olive oil

1 teaspoon honey

1 heaping teaspoon chopped shallot

Pinch of dried red pepper flakes

Pinch of dried oregano

½ teaspoon salt

½ teaspoon freshly ground pepper

Mix the vinegar, honey, shallot, red pepper flakes and oregano and whisk. Gradually blend in the oil until emulsified. Season the vinaigrette with salt and pepper, to taste.

Combine the salad ingredients in a large bowl, add enough Red Wine Vinaigrette to coat lightly, toss and serve.

Enjoy!