Italian Chicken/Ravilini Salad

For vinaigrette:

1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil

For salad:

2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)
1 cup bocconcini (small fresh mozzarella balls; 6 oz)
2 hearts of romaine (3/4 lb total), torn into bite-size pieces
1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
1 cup assorted marinated brine-cured olives (5 oz)
2 cups cooked Homestead ravilini (chilled)

Make vinaigrette:

Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

Toss chicken,Homestead ravilini and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Make salad:

Toss together romaine, red peppers, olives, chicken, ravilini and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.