Ingredients

• 1 ½ cups Italian giardiniera, drained and chopped
• 4 cups romaine lettuce or mixed greens, chopped
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• ½ cup salami or prosciutto, sliced into strips (optional)
• ½ cup Provolone or Mozzarella pearls
• ¼ cup green olives
• Fresh basil or parsley, chopped, for garnish
• 3 tbsp EVOO
• 1 tbsp De Nigris Balsamic Vinegar of Modena
• 1 tsp Dijon mustard
• ½ tsp organic orange honey (for balance)
• Salt and black pepper, to taste

Instructions

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, mustard, honey, salt, and pepper until emulsified. Set aside.
2. In a large bowl, combine romaine, tomatoes, cucumber, red onion, giardiniera, cheese, and salami or prosciutto (if using).
3. Pour the dressing over the salad and toss gently until evenly coated.
4. Sprinkle with fresh basil or parsley, and serve immediately.

Tips from the Chefs

• Serve with fresh bread, Polenta Rolls, or a bowl of Minestrone with Mista Pasta.
• Pair with Chianti or Pinot Grigio.
• For a spicy kick, drizzle a touch of Chili Pepper Infused Olive Oil over the top.