Antipasto Salad
From McGough's Recipes
Yields: 4 servings
Time: 10 minutes
Ingredients
- 2 tablespoons white wine vinegar
- 1 small shallot, minced
- ¼ cup grape-seed oil or extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 10 cups baby greens
- ½ cup julienned roasted red pepper strips
- ¼ pound smoked ham or prosciutto, cut into julienne strips
- ¼ pound provolone, mozzarella or fontina cheese, cut into julienne strips
Preparation
In a large bowl, whisk together the 2 tablespoons of white wine and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Serve.
modified from NY Times
