Antipasto Salad

• 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 frisee, coarsely chopped
• 1 cup finely chopped red cabbage
• 2 cups baby arugula (2 ounces)

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

extravirgin olive oil, red wine vinegar, shallot, oregano, salt, provolone cheese, salami, red onion, pitted olives, head of radicchio, head of frisee, red cabbage, baby arugula

Taken from www.foodandwine.com/recipes/antipasto-salad (may not work)