Ingredients

• FOR CREAMY OREGANO VINAIGRETTE
• 1/4 cup Myrray's Barolo Wine Vinegar
• 1/4 cup lemon juice
• 1 tsp Fallot Dijon Mustard
• 1 ea. garlic clove
• 1/2 tbsp dried oregano
• 1/2 tsp red chili flake
• 1/2 tbsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp honey
• 1 ea. egg yolk
• 1/2 cup Murray's Italian EVOO

• FOR SALAD
• 1 each small head of radicchio, shredded
• 1 each small head of cabbage, shredded
• 1/2 each small red onion, thinly sliced
• 1/2 bunch parsley, leaves picked
• 1 1/2 cups Asiago Pressato, diced into medium cubes
• 1 1/2 cups sundried tomatoes, roughly chopped
• 1 cup Murray’s Genoa Salami, diced into medium cubes
• 15 oz. (1 can) white beans, drained and rinsed
• 3/4 cups sweet pickled peppers, roughly chopped
• 3/4 cups olives, sliced into rings