New Orleans-Style Salad

1/2 cup Italian olive oil
3 tablespoons red wine vinegar
1 clove garlic, finely minced
2 teaspoons Creole mustard
1 teaspoon Italian seasoning
1/4 teaspoon Louisiana hot sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups chopped romaine hearts
1 large tomato, cut into wedges
1 cup black cerignola olives, pitted
1 cup marinated artichokes, drained
1 cup roasted red peppers, drained and sliced
1/2 cup pepperoncini, drained and sliced
1/2 cup grated Parmigiano-Reggiano

In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, herbs and hot sauce. Add the remaining ingredients; toss to thoroughly combine. Serve the salad sprinkled with the Parmigiano-Reggiano. Serve immediately.