Chopped antipasto salad

Ingredients
2 whole pepperoncini, thinly sliced
3 cup romaine, finely shredded
2 ounce sliced provolone cheese, cut into thin strips
1 ounce salami, cut into thin strips

2 teaspoon olive oil
2 teaspoon red-wine vinegar
1/2 teaspoon Dijon mustard
Coarse salt and pepper

Instructions:

Mix all veggie ingredients.

In a small bowl, whisk oil, vinegar, mustard, and a pinch each of salt and pepper; transfer to a small container. Refrigerate both containers, covered, up to overnight. Toss just before serving.