Bean Sprout Antipasto w/ Soppressata & Calabrian Chiles

Say goodbye to boring salads, and say hello to your salad epiphany. Not only do bean sprouts pack way more vitamins and nutrients than your average lettuce, they also make for a salad with a far more interesting flavor and texture. Throw in a little kick from the Calabrian chiles and you'll be the star of this week's potluck!

Serves 4  ppl

8oz - Jackalope Organic Bean Sprout Blend

2 ½ oz - Soppressata, sliced into thin julienne strips

½ cup - Fresh mozzarella pearls

½ cup - halved black olives

½ cup - persian cucumber, cut into julienne strips

½ of a vidalia onion, shaved thin

¼ cup - italian parsley leaves

4 tsp - chopped calabrian chiles

1 tbsp - country style dijon mustard

1 tsp - dried oregano

3 tbsp - aged sherry vinegar

4 tbsp - extra virgin olive oil

2 garlic cloves, grated

Fine sea salt or kosher salt

Freshly ground black pepper

Combine chiles, garlic, mustard, oregano, vinegar & olive oil in a bowl. Whisk briskly and season with salt & pepper. Combine all remaining ingredients in a large bowl, toss with dressing, and again season with salt & pepper. Serve immediately and enjoy!