Leon Salad

Ingredients

• 8 tablespoons extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, crushed then smashed into a paste
• 1 (12 ounce) can chickpeas, drained
• 4 ounces provolone cheese, sliced and cut into 1/4 ' strips
• 4 ounces bite-size fresh mozzarella cheese balls, drained quartered
• 4 ounces salami, sliced into thin half moons
• 1/4 red onion, sliced thin
• 1 cup fresh basil leaf, torn
• 1/4 cup fresh parsley leaves, loosely packed
• 1/4 cup fresh mint leaves, loosely packed
• 2 romaine lettuce hearts, finely chopped
• 1 head radicchio, roughly chopped
• kosher salt
• fresh ground black pepper