INGREDIENTS
1 lb
romaine
4 oz
radicchio
3
scallions
3/4 cup
fire-roasted tomatoes
15 oz
canned chickpeas
1/2 cup
kalamata olives
2 oz
salami
1 tbsp
fresh parsley
1/3 cup
gorgonzola cheese
1/4 cup
olive oil
2 tbsp
red wine vinegar
1 tsp
dijon mustard
1
garlic clove
1 tsp
oregano
1 tsp
kosher salt
1/2 tsp
black pepper