Red Pepper and Endive Slaw with Soppressata

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Ingredients

1. 2 tablespoons sherry vinegar
2. 1 tablespoon minced shallot
3. 1 tablespoon Dijon mustard
4. 1/3 cup extra-virgin olive oil
5. Kosher salt and freshly ground pepper
6. 2 large red bell peppers, very thinly sliced lengthwise
7. 2 large Belgian endives (about 1 pound total), cored and thinly sliced crosswise
8. 3 ounces thick-sliced soppressata, cut into matchsticks
9. 1/4 cup shredded basil

1. 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.