Italian Antipasto Salad

chopped Romaine lettuce

provolone cheese, small cubes

slices salami

Kalamata olives

grape tomatoes, halved

marinated artichokes

chickpeas, rinsed

sliced pepperoncinis

few slices red onion

roasted red peppers (I used pepperdew)

Dressing - 1/2 cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dijon mustard, 1 teaspoon minced shallots, 2 tablespoons champagne vinegar, 2 tablespoons honey and salt and pepper to taste