2 tbsp. balsamic vinegar
1 tbsp. white wine vinegar
1/8 tsp. each, salt and pepper
3 tbsp. olive oil
8 cups chopped escarole
1 (13.75 oz can) artichoke hearts, drained
3 oz sliced salami, cut into 1/4" ribbons
1 (12.4 oz jar) roasted red peppers, cut into 1/2-inch pieces
6 oz fresh mozzarella cheese, cut into 1/2-inch pieces

In a small bowl, whisk together balsamic vinegar and wine vinegar, salt and pepper. Slowly whisk in oil.

In a large bowl, combine escarole, artichoke hearts, salami, red peppers, and mozzarella cheese. Drizzle with dressing.

Submitted by: Sherry Monfils