Maggiano's Little Italy House Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 1/2 cups romaine lettuce, bite-size 2 1/2 cups iceberg lettuce, bite-size 1/8 small red onion, peeled and thinly sliced 3 ounces gorgonzola cheese, crumbled 8 thinly slices prosciutto, cut into 2-inch squares DRESSING: 1/2 tablespoon Dijon mustard 1 heaping teaspoon sugar 3/8 cup water 2 teaspoon fresh garlic, minced 1/4 cup red wine vinegar 1/2 tablespoon salt 1/2 cup canola oil fresh ground black pepper, to taste 1 pinch dried oregano
			Preheat oven to 350F. Place prosciutto on parchment paper and cook in the oven for 13 mins. Remove and crumble when cooled, set aside. DRESSING: In medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary. Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.