Recipe

		Maggiano's Little Italy House Salad
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.