Antipasto Salad 
 | RICARDO

Ingredients

• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) oil-packed mixed olives, drained, pitted and finely chopped
• 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and finely chopped
• 2 tablespoons (30 ml) balsamic vinegar
• 1/2 clove garlic, finely chopped
• 1 head Boston lettuce, shredded
• 2 jarred roasted sweet peppers, drained and cut into thin slices (or roasted red bell pepper)
• 1 cup (250 ml) cocktail bocconcini, halved
• 1 jar 170 ml marinated artichoke hearts, drained and cut into thin wedges
• 1/2 cup (125 ml) jarred marinated eggplant, drained
• 3 oz (85 g) dried sausage of your choice, thinly sliced
• 1/2 cup (125 ml) shaved Parmigiano-Reggiano cheese
• Fleur de sel
• Freshly ground pepper