Ingredients:
1 lb. Domaine de Provence Charcuterie
1 lb DeCecco Orecchiette Pasta
3 tbsp. Jansal Valley Extra Virgin Olive Oil
1 tbsp. Jansal Valley Red Wine Vinegar
4 oz. Jansal Valley Dried Cherries
4 oz. Kilchurn Estate Stilton Cheese
6 oz. Vegi Sweet Mini Peppers, sliced
2 tsp. Fresh Basil
2 ea. Roma Tomatoes
3 ea. Cara Cara Oranges
3 heads Frisee, chopped
¼ tsp. Fresh Oregano, chopped
Kosher Salt and Butcher Cut Black Pepper, to taste

Method:
Boil orecchiette pasta in salted water (cook only to al dente). Cube charcuterie and Stilton cheese. Dice sweet peppers, tomatoes and cara cara oranges. In a large salad bowl, combine frisee, charcuterie, Stilton, fruit and vegetables. Dress the frisee, charcuterie, Stilton, fruit and vegetables with olive oil, red wine vinegar, salt, pepper and oregano.