Italian Pizzeria Salad

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Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/3 cup extra-virgin olive oil 

1 tablespoon minced shallot 

1 teaspoon honey 

1/2 teaspoon Dijon mustard 

1/4 teaspoon kosher salt 

Pinch crushed red pepper 

Italian Pizzeria Salad:

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 (see Cook's Note)

Kosher salt