This vinaigrette is robust and works with a lettuce salad garnished with antipasto ingredients such as artichoke hearts, olives, chickpeas, red onion, peperoncini and slices of pepperoni.

6 tablespoons virgin olive oil2 ½ tablespoons red wine vinegar2 tablespoons chili sauce1 ½ teaspoons Worcestershire sauce1 clove garlic, minced1 ½ teaspoons minced fresh parsley1 teaspoon Italian Herb Seasoning½ teaspoon sugar¼ teaspoon salt½ teaspoon freshly ground black pepper1 tablespoon freshly grated Parmesan cheeseIn a blender, mix all ingredients until well combined.