Marinated Antipasto Platter

Another yummy "go-to" appetizer I make often.

Marinade
1/4 Cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary
1 teaspoon tarragon
1/2 cup olive oil

Antipasto
2 cups assorted olives, grained
1 (6-oz.) jar whole mushrooms, drained
1 (8-oz.) mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami(about 1/8-inch thick)
Cocktail toothpicks
Lemon leaves, if desired.

Combine marinade ingredients except oil. Slowly add oil beating until thick and well blended. In a resealable food storage plastic bag, combine olives, mushrooms, and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.

When ready to serve, cut salami slices in half. Roil slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center on platter.

Drain marinated olives, mushrooms, and cheese, reserving marinade; arrange around edge of platter. Drizzle 1-2 tablespoons of reserved marinade over salami. Discard remaining marinade. Serves 24. Enjoy!