Antipasto Plate

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1 large bunch or 10-ounce bag arugula

1 12-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces

1 12-ounce jar giardiniera, drained

12 ounces Parmesan, crumbled into bite-size pieces

1 pound baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes

1 6-ounce package thinly sliced salami, cut into bite-size pieces

2 4-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

Kosher salt

Freshly ground black pepper

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