Mediterranean Salad

Serves: 8
Red Wine Vinaigrette:
½ cup red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
Pinch crushed red pepper

12 ounces marinated artichoke quarters, drained and halved lengthwise
10-1/2 ounces cherry tomatoes, halved
8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 ounces spring mix lettuce
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Kosher salt

For the vinaigrette:In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.

For the salad:Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.

When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.


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