Chef Stella Salad

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Salad:

2 cups mesclun salad mix

1/4 cup roasted red pepper strips

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/8 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

5 oil-cured black olives, such as kalamata or Gaeta, pitted

3 pepperoncini pickled peppers

Pinwheel:

2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)

1-ounce thinly sliced prosciutto