ITALIAN OLIVE AND CHEESE SALAD

1 shallot, quartered
2 green onions or scallions
2 cups stuffed green olives
1 cup provolone cheese, cut into large cubes
Mustard Vinaigrette, recipe follows
1 head Romaine lettuce

Using the metal blade in a food processor, add the olives and shallot to the work bowl. Process by pulsing until the scallions and shallots are coarsley chopped. Add the shallots and pulse again until the shallots are chopped.

Remove the metal blade and insert the shredding disk. Place the cheese in the feeding tube and shred the cheese. Place the olive-cheese mixture in a mixing bowl and toss with mustard vinaigrette.

Wash and dry the Romaine lettuce leaves. Place the leaves on a plate. Top with an ice cream scoop size portion of salad.

MUSTARD VINAIGRETTE

1/2 cup extra-virgin olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp black pepper, freshly ground
1 tsp salt
1 basil leaf minced

Mix all ingredients together. Allow to sit for at least 30 minutes. Stir before using.