ITALIAN CHOPPED SALAD (for eight)

For the salad:

6 thick slices bacon, cooked and crumbled

1 head Romaine, chopped

½ head iceberg lettuce, chopped

½ head radicchio, chopped

3 cups arugula, chopped

1 fennel bulb, chopped

1 pint cherry or grape tomatoes, thinly sliced

1 cup stemmed and thinly sliced pickled pepperoncini peppers

1 cup sliced scallions

1 cup gorgonzola cheese, crumbled

½ cup fresh basil, chopped

½ cup fresh parsley, chopped

For the dressing:

1/3 cup red wine vinegar

1 tablespoon Dijon mustard

1 cup extra virgin olive oil

1 teaspoon honey

2 cloves garlic, minced

2 teaspoons dried oregano

½ teaspoon freshly ground black pepper, more to taste

½ teaspoon salt, more to taste

a pinch red pepper flakes

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1.  In a large serving bowl, combine the Romaine, iceberg and radicchio lettuces, arugula, fennel, bacon, tomatoes, pickled peppers, scallions and crumbled Gorgonzola.

2.   Combine dressing ingredients in a liquid measuring cup and whisk until well blended.  Taste and add more salt or pepper if necessary.

3.   If you are serving immediately, drizzle enough dressing over salad to coat it lightly and sprinkle it with basil and parsley.  If serving is delayed, refrigerate salad and dressing separately and toss salad with dressing and herbs just before serving time.  (If dressing solidifies while in the refrigerator, let it sit at room temperature for five minutes or so before using.  Stored separately, the salad and dressing will hold, refrigerated, for about 4 days.)

NOTE:  Many additions to this salad are possible, some of which could make it a main course.  Just a few possibilities are chopped rotisserie chicken, red onion, sun dried tomatoes, red cabbage, a can of chickpeas (rinsed and drained), or cooked ditalini pasta.