California Pizza Kitchen's White Balsamic Provencal Salad Recipe

• 1 c. white balsamic vinegar plus
• 2 Tbsp. white balsamic vinegar
• 1 1/4 Tbsp. chopped garlic
• 1/2 Tbsp. dry herbs
• 1 tsp salt
• 3/4 Tbsp. finely-grated lemon zest
• 1/4 tsp freshly-crushed black pepper
• 1 c. extra virgin olive oil plus
• 2 Tbsp. extra virgin olive oil
• 1 head romaine lettuce
• 1 lb baby arugula leaves
• 3 c. slivered red cabbage
• 6 x roma tomatoes cut and diced
• 18 x sun-dry tomatoes
• 1 lb feta cheese
• 24 x Kalamata olives pitted, halved

1. Vinaigrette: In a mixing bowl, use a hand held electric mixer on low speed or possibly a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
2. Beating or possibly whisking continuously, slowly pour in the oil, blending till it is thoroughly incorporated.
3. Cover with plastic wrap and chill.
4. Salad: In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
5. Transfer the salad to chilled serving plates.
6. Surround each serving with a ring of diced Roma tomatoes, then top with sun dry tomatoes, feta cheese and Kalamata olives.

white balsamic vinegar, white balsamic vinegar, garlic, herbs, salt, lemon zest, black pepper, extra virgin olive oil, extra virgin olive oil, romaine lettuce, arugula, slivered red cabbage, roma tomatoes, tomatoes, feta cheese, olives

Taken from cookeatshare.com/recipes/california-pizza-kitchen-s-white-balsamic-provencal-salad-98014 (may not work)