Chopped Italian Salad With Italian Vinaigrette

I found this in The Sun-Sentinel from poweroffamilymeals.com and I don't want to lose it. Sounds good and easy to make.

• Ready In: 20 mins
• Serves: 4

Ingredients

• For the vinaigrette

• 1⁄2 cup  balsamic vinegar
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, coarsely ground
• 1 1⁄2 tablespoons basil, chopped
• 1 1⁄2 tablespoons oregano, chopped
• 1 1⁄2 tablespoons thyme, chopped
• 1⁄2 cup olive oil

• For the Chopped Italian Salad

• 1  head romaine lettuce, about 1-1/4 pounds, cut into 1-inch squares
• 1 (4 ounce) jar  roasted red peppers, drained and sliced
• 1⁄4 lb  salami, sliced and cut into strips if desired
• 1⁄3 cup red onion, chopped
• 1 1⁄2 cups black olives, pitted and chopped
• 1  cup provolone cheese, diced

Directions

1. For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended.
2. With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.).
3. For the salad, combine all the salad ingredients and toss.
4. Dress with Italian Vinaigrette just before serving.