Antipasto Salad

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Vinaigrette:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard 

1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 

1/2 teaspoon dried Italian seasoning 

1/2 small shallot, minced 

Kosher salt 

3 tablespoons olive oil 

Salad:

4 radishes, thinly sliced

2 celery ribs, thinly sliced 

1 romaine heart, cut into 1/2-inch-wide strips 

1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 

1/4 pound provolone, cut into 1/4-inch cubes 

1/4 pound Genoa salami, cut into 1/4-inch cubes 

1 cup cherry tomatoes, halved 

3 tablespoons pickled pepperoncini, sliced 

3 tablespoons pickled cherry peppers, sliced