2 large red bell peppers, very thinly sliced lengthwise
2 large Belgian endives (about 1 pound total), cored and thinly sliced
3 ounces thick-sliced soppressata, cut into matchsticks
1/4 cup shredded basil
How to Make It
In a large bowl, mix the vinegar with the shallot and let stand for 5 minutes. Whisk in the mustard, then slowly whisk in the olive oil; season with salt and pepper. Add the red peppers, endives, soppressata and basil and toss to combine. Season the salad with salt and pepper, transfer to a bowl and serve.
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