Bitter Greens Salad with Soppressata & Pecorino

1. Heat a medium skillet over medium heat. Add oregano and lightly toast, stirring frequently, until aromatic, about 1 minute. Transfer to a large bowl and add vinegar, garlic, honey and mustard. Whisk to combine. Slowly whisk in 3 tablespoons oil.

2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add radicchio and cook, flipping once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Coarsely chop, discarding the core.

3. Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.

Tips

Tips: Look for Pecorino Romano, an Italian sheep's milk cheese, that's been aged 8 months or more so it's firm enough to shave and has a more concentrated taste.

Soppressata is a slightly spicy, dry-cured Italian pork sausage. It has a more savory flavor than other types of salami thanks to larger pieces of fat. You can readily find it presliced at well-stocked grocery stores, but for the freshest flavor look for a whole one in its casing.