Summer Lettuce Wraps with Sopressata, Mozzarella and Olives

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8 ounces fresh mozzarella, cubed

8 ounces sopressata, cubed or sliced

8 ounces cherry tomatoes, quartered

6 ounces marinated olives, drained 

1 roasted red pepper, drained and chopped 

1/4 cup jarred pepperoncini, drained and chopped

Red Wine Vinaigrette, recipe follows

Kosher salt and cracked black pepper

Kosher salt and cracked black pepper 

16 leaves Boston Bibb lettuce

Red Wine Vinaigrette:

1/4 cup red wine vinegar

1 teaspoon honey

1 teaspoon mustard

1/4 cup olive oil

Kosher salt and freshly cracked black pepper