Antipasti Salad With Arugula

Recipe courtesy of Kelsey Nixon

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup red wine vinegar
• 1  teaspoon  whole grain mustard
• 1  teaspoon fresh thyme
• 1⁄4 teaspoon  crushed red chile flakes
• 1  garlic clove, grated
• 1⁄3 cup  extra-virgin olive oil
•  kosher salt & freshly ground black pepper
• 1 (15 ounce) can chickpeas, drained
• 1⁄2 cup  diced  salami
• 1⁄2 cup  diced provolone cheese
• 1⁄2 cup bite-size fresh mozzarella cheese balls
• 2  cups baby arugula
• 1⁄2 cup  roasted red pepper, thinly sliced

Directions

1. In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
2. Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.