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Makes 4 entrée servings or 8 appetizer servings

Herb-Mustard Vinaigrette:

1 teaspoon minced fresh garlic

2 teaspoons minced fresh shallot

2 tablespoons Dijon mustard

1 ½ teaspoons dried oregano

2 teaspoons dried parsley

½ teaspoon ground black pepper

¼ teaspoon Kosher salt

¼ cup red wine vinegar

1 1/3 cups pure, mild-flavored olive oil

3 tablespoons grated parmesan cheese

To Make the Dressing:

Process all ingredients except oil and parmesan using a hand-held, propeller-blade type mixer (or use a whisk in a small bowl). Slowly blend in oil. When all oil has been incorporated, stir in parmesan. Set aside in the refrigerator.

salad:

½ head iceberg lettuce, cleaned, trimmed and chopped into 1/8-inch-wide strips

½ head romaine lettuce, cleaned, trimmed and chopped into 1/8-inch-wide strips

12 large basil leaves, chopped into 1/16-inch-wide strips

2 cups (1/3 pound) dry Italian salami, cut into thin strips

3 cups (2/3 pound) shredded mozzarella cheese

1 cup chopped garbanzo Beans

4 cups (2 pounds) ripe tomatoes, diced ½ inch

3 cups (1 pound) turkey breast, diced ½ inch

2 tablespoons chopped scallions, ¼-inch pieces

To Make the Salad:

Toss first 6 ingredients and dressing together in a large mixing bowl. Transfer the salad to chilled salad plates. Surround each serving with a ring of diced tomatoes. Top the salad with diced turkey breast. Garnish with chopped scallions.

Note: If so desired, all ingredients can be tossed together instead of being composed on the plate as described above