Antipasto Plate

Ingredients

• 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