Chopped Salad with Frisee and Fennel - Lidia

Ingredients

• 2 large eggs
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 2 small bulbs fennel
• 4 ounces salami, thickly sliced and cut into batons
• 4 ounces provola, cut into batons
• 1 cup chopped jarred roasted red peppers
• 1/2 small red onion, chopped
• 2 small heads frisee, torn into bite sized pieces (or inner leaves of escarole)
• 1/2 cup fresh Italian parsley leaves