Chopped Antipasto Salad

2 pepporcini peppers

4 C. romaine lettuce

1. plum tomato, seeded and finely diced

2 ounces sliced provolone cheese, cut into thin strips

2 ounces thinly sliced salami, cut into thin strips

2 tsp. olive oil

2 tsp. red-wine vinegar

1 tsp. dijon mustard

salt and pepper

In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.

-Jackie S.