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
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon mustard
1/4 cup olive oil
Kosher salt and freshly cracked black pepper