House Recipe

Prepare produce and components

Rinse and thoroughly dry the mixed salad greens in a salad spinner or with paper towels. Halve the cherry tomatoes. Pit (if necessary) and halve the kalamata olives. Thinly slice the red onion, if using. Slice or cube the provolone into bite-size pieces. Quarter the salami slices into smaller strips or fold them into small rolls.

Assemble salad

Place the dried mixed greens into a large mixing bowl. Add the cherry tomatoes, halved olives, salami pieces, provolone, and sliced red onion. Toss gently to distribute ingredients evenly but do not dress yet.

Combine the dressing ingredients: in a medium bowl or jar, add the crumbled blue cheese, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper.

Emulsify: whisk in the extra-virgin olive oil slowly until the vinaigrette is combined and slightly thickened. If the dressing is too thick, whisk in up to 1 tablespoon warm water, 1 teaspoon at a time, until you reach a pourable consistency.

Adjust seasoning and texture: taste and adjust salt, pepper, or honey as needed. If you prefer a smoother vinaigrette, briefly pulse the mixture in a small blender or use an immersion blender for 5–10 seconds; this will blend some of the blue cheese into the dressing while leaving small curds for texture.

Dress the salad: pour approximately half of the vinaigrette over the assembled salad and toss gently to coat evenly. Add more dressing as desired, tossing between additions, until the greens are lightly but thoroughly coated.

Finish and serve: transfer the dressed salad to a serving platter or divide between plates. Sprinkle the remaining crumbled blue cheese (if any leftover), and chopped parsley over the top for garnish. Serve immediately.