Italian Chopped Salad

• 1 lettuce head, washed or dried and cut in small pcs. (any leafy green works, but I prefer romaine)
• 2 scallions, thinly sliced on the bias
• 1/2 cup cherry tomatoes, halved
• 3 artichoke hearts, cut into 1/2 inch dice (I usually add a bit more)
• 4 bocconcini, cut into 1/2 inch dice (small balls of mozzarella)
• French haricots vert, 1 large handful (thin green beans)
• 1 red roasted bell pepper, seeded and cut into 1/2 inch dice (jarred works fine or you can roast your own)
• 1 tablespoon Dijon mustard
• 2 teaspoons light agave nectar
• 5 olive anchovies packed in oil, finely diced
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• coarse salt, to taste
• fresh ground black pepper, to taste

1. Arrange the lettuce on a platter. Scatter the scallions, tomatoes, artichokes, bocconcini, haricots verts and roasted red pepper over the lettuce.
2. Make the dressing:
3. Whisk together the mustard, agave, anchovies and vinegar. Slowly whisk in the olive oil and season to taste with salt and pepper.
4. Drizzle the dressing over the salad and serve.
5. *Note - not all the dressing needs to be used. Dress your salad lightly or to your preference.

green works, scallions, cherry tomatoes, hearts, bocconcini, haricots vert, red roasted bell pepper, mustard, nectar, olive anchovies, red wine vinegar, extra virgin olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/italian-chopped-salad-455798 (may not work)