Italian Chopped Salad - Fresh-Pressed Olive Oil

Ingredients

• 7 tablespoons extra virgin olive oil, divided use
• 1 tablespoon unsalted butter
• One 14.5-ounce can chickpeas, drained, rinsed, and drained again
• 2 garlic cloves, peeled, divided use
• Coarse salt (kosher or sea)
• 3 tablespoons good-quality red wine vinegar
• 1 1/2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon hot red pepper flakes
• Freshly ground black pepper
• 2 hearts of romaine, cored and sliced
• 1 head radicchio, cored and sliced
• 1 head endive, thinly sliced
• 3 ounces sliced provolone cheese, torn into bite-size pieces
• 3 ounces cured fennel salami, thinly sliced, then cut into half-moons
• 6 pepperoncini, stemmed and sliced crosswise (optional)