2 ounces sliced provolone cheese, cut into thin strips
2 ounces thinly sliced hard salami, cut into thin strips
2 teaspoons olive oil
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon mustard
Coarse salt and pepper
Stem and thinly slice 1 pepperoncini; in an airtight container, mix with lettuce, tomato, cheese, salami, and whole pepperoncini.
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.
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