This salad is inspired by my favorite gluten-free salad, CPK’s original chopped salad. To bring out the flavor of the salami, I chose a mustard-based vinaigrette paired with a crisp Champagne vinegar. This is an idea take-to-work lunch; assemble the salad and store in a plastic container, keep the dressing separate, then assemble at work. I like to shake the salad instead of toss it – just make sure you keep the lid on tight.