Aurora Antipasto Recipe

Whisk vinaigrette

In a medium bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, and fresh lemon juice. Whisk or shake until smooth.

Slowly stream in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) to emulsify the dressing.

Season with salt and black pepper, taste and adjust acidity or sweetness as desired. Set aside at room temperature for assembly.

Prepare lettuce

Trim root ends of the baby gem lettuce, rinse thoroughly, and spin dry in a salad spinner. Pat any remaining moisture with paper towels. Halve each head lengthwise (or quarter if preferred for bite size).

Slice vegetables and meats

Thinly slice the red onion into half-moons. Halve or quarter the pitted olives if large. Cut sport peppers in half lengthwise (remove seeds if desired for less heat). Roll or loosely fold the soppressata slices and cut into bite-size ribbons if necessary.

Assemble salad

Place the baby gem lettuce halves in a large shallow serving bowl or on individual plates. Scatter the red onion, olives, soppressata ribbons, and sport peppers evenly over the lettuce.

Add cheeses

Sprinkle the shredded mozzarella evenly across the salad, then add the shaved parmigiano-reggiano on top for bursts of nutty flavor.

Dress and finish

Drizzle about two-thirds of the Dijon vinaigrette over the assembled salad, tossing gently to coat the lettuce and distribute ingredients. Taste and add more dressing as desired. Season with sea salt and freshly ground black pepper to taste.

Finish by adding any remaining dressing to the side for guests who want extra, then serve immediately so the lettuce stays crisp.