1 head of Romaine, roughly chopped

1/2 head of Red Cabbage, sliced then roughly chopped

2 Belgian Endive, thinly sliced

2 cups Arugula, thick stems removed

1 Fennel bulb, cored and thinly sliced

1 English Cucumber, peeled and sliced

2 Heirloom tomatoes, chopped

1 small red onion, chopped

3/4–1 cup pimento stuffed olives, sliced

2 cans water packed tuna, drained and flaked

1 can Hearts of Palm, drained and sliced

1 small can Garbanzo beans, drained

3/4 lb. thickly sliced genoa salami, cut into cubes

1/2 lb. thickly sliced aged sharp provolone, cut into cubes

4 hard boiled eggs, sliced

For the dressing:

1/4 cup Aged Balsamic Vinegar

2 tbsps. Red Wine Vinegar

3 cloves garlic, minced

2 tbsps. assorted herbs, minced (Italian parsley, basil, marjoram & thyme)

Kosher salt and pepper

1/2 cup Extra Virgin Olive Oil