INGREDIENTS
2 tbsp
red wine vinegar
1 tsp
dijon mustard
1
small clove garlic (minced)
1 tsp
minced shallot
1/2 tsp
dried Italian seasoning
3 tbsp
extra virgin olive oil
salt and freshly ground black pepper
1 15 ounce can
cannellini beans (drained (or 1 1/2 cups home cooked))
1
head romaine lettuce (chopped)
2 oz
Pecorino Romano or provolone cheese (diced small)
3 oz
salami (sliced into thin ribbons)
6
oil packed sun dried tomatoes (coarsely chopped)
12
kalamata olive (pitted and coarsely chopped)