Antipasto Salad

This is from Everyday Italian, and I like it because it's not loaded with a ton of different ingredients (most antipasto salads seem to have ingredients lists that are a page long!). In fact, with a few substitutions I had everything I needed in my kitchen. I made a vinaigrette out of red wine vinegar, mustard, salt, pepper and olive oil, and tossed that with bibb lettuce I had torn bite-sized. Then I added white beans, a cut-up tomato, strips of hot coppa and small cubes of a really sharp but still creamy aged provolone. Gave that a gentle toss (so all the heavy stuff would be incorporated but not end up on the bottom), then served. It was pretty, too.