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Antipasto Salad

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1/4 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon minced shallot

2 tablespoons minced oregano

Salt and freshly ground pepper

4 ounces sliced provolone cheese, cut into thin strips

4 ounces thickly sliced Genoa salami, cut into thin strips

1/2 medium red onion, thinly sliced

1/2 cup pitted olives, coarsely chopped

1/2 medium head of radicchio, cored and coarsely chopped

1/2 medium head of frisée, coarsely chopped

1 cup finely chopped red cabbage

2 cups baby arugula (2 ounces)

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