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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
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)
If fresh oregano is unavailable, substitute 1/2 teaspoon dried oregano, added to the vinaigrette.
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