Antipasti Salad With Arugula - cooking recipe

Ingredients

1/4 cup red wine vinegar
1 teaspoon whole grain mustard
1 teaspoon fresh thyme
1/4 teaspoon crushed red chile flakes
1 garlic clove, grated
1/3 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
1 (15 ounce) can chickpeas, drained
1/2 cup diced salami
1/2 cup diced provolone cheese
1/2 cup bite-size fresh mozzarella cheese balls
2 cups baby arugula
1/2 cup roasted red pepper, thinly sliced

Preparation

In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.