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1 oz Calabrese Piccante salami

1 oz Rosemary ham

1 oz Sweet Capocollo

1 oz Fontina cheese

3 oz mixed greens

3 oz Roma tomatoes

2 oz Balsamic vinaigrette

1. Cut all the meats and the cheese into 2 inch julienne
2. Arrange mixed greens in a deep plate
3. Arrange meats and cheese attractively over the greens
4. Cut tomato into wedges and intersperse among meats
5. Serve Balsamic vinaigrette on side or pour over salad to serve

Variations

Fontina cheese can be replaced with other mild cheese such as Swiss, provolone or asiago. Other dressings can be used such as Italian, Ranch or Thousand Island.