Easy Antipasto Kale Salad aka The only salad I want to eat from now until winter.
Whisk red wine vinegar, lemon juice, dijon and parmesan in the bottom of a large serving bowl. Slowly whisk in olive oil. Whisk in salt.
Place salami, red peppers, chickpeas, mozzarella, artichokes, Tuscan cheese, back olive, green olives and kale in the bowl. Toss together. Season with salt and pepper. Garnish with extra parmesan.