Antipasti Salad With Arugula

• 1/4 cup red wine vinegar
• 1 teaspoon whole grain mustard
• 1 teaspoon fresh thyme
• 1/4 teaspoon crushed red chile flakes
• 1 garlic clove, grated
• 1/3 cup extra-virgin olive oil
• kosher salt & freshly ground black pepper
• 1 (15 ounce) can chickpeas, drained
• 1/2 cup diced salami
• 1/2 cup diced provolone cheese
• 1/2 cup bite-size fresh mozzarella cheese balls
• 2 cups baby arugula
• 1/2 cup roasted red pepper, thinly sliced

1. In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
2. Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.

red wine vinegar, whole grain mustard, thyme, red chile, garlic, extravirgin olive oil, kosher salt, chickpeas, salami, provolone cheese, bitesize fresh mozzarella cheese balls, baby arugula, red pepper

Taken from www.food.com/recipe/antipasti-salad-with-arugula-531717 (may not work)