Antipasto Salad

Source: Food & Wine – January 2009, recipe by Lachlan Mackinnon-Patterson
adapted by There's Always Thyme to Cook

1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon minced shallot
2 tablespoons minced oregano
Salt and freshly ground pepper
4 ounces sliced provolone cheese, cut into thin strips
4 ounces thickly sliced Genoa salami, cut into thin strips
1/2 medium red onion, thinly sliced
1/2 cup pitted olives, coarsely chopped
1/2 medium head of radicchio, cored and coarsely chopped
1/2 medium head of frisée, coarsely chopped
1 cup finely chopped red cabbage
2 cups baby arugula (2 ounces)

In a bowl, whisk the olive oil with the red wine vinegar. Whisk in the minced shallot and oregano and season with salt and pepper. Add all of the remaining ingredients, toss well and serve.