Chopped Italian Salad with Italian Vinaigrette

Source: The Olive Oil Source
September 01, 2007

Italian Vinaigrette:
1/2 cup The Olive Oil Source balsamic vinegar
1 tablespoon dijon-style mustard
Pinch salt and pepper
2 tablespoons chopped herbs (a mixture of basil, oregano and thyme)
1/2 cup The Olive Oil Source medium-flavor extra virgin olive oil

Chopped Italian Salad:
1 head romaine lettuce (about 1-1/4 pounds), cut into 1-inch squares
1/4 pound sliced salami
1/3 cup roasted red peppers (one 4 ounce jar), drained and sliced
1/3 cup red onion, chopped
1 1/2 cup ripe black olives, pitted and chopped
1/2 cup provolone cheese, diced

For the vinaigrette:
In the bowl of a blender or food processor, combine the vinegar, mustard, salt and pepper and herbs. Process on high speed until the mixture is well blended. With the motor running, carefully pour the extra virgin olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.)

For the salad:
In a large bowl, combine all the above ingredients. Toss to combine. Dress with Italian Vinaigrette.