Prosciutto And Orange Salad With Comté And Toasted Pecans

• 1 baguette or French-style bread, cut into 1-inch slices
• 3 ounces Comte cheese, thinly sliced
• 1/2 small red onion, halved and thinly sliced
• 1 small head radicchio, halved and thinly sliced
• 1 small head red leaf lettuce, torn
• 1 orange, peeled and sectioned
• 12 thin slices prosciutto (about 6 ounces)
• 2 tablespoons chopped pecans, toasted
• 4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced
• 1 tablespoon olive oil

1. Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comte slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown.
2. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette.
3. Saute mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm.

baguette, comtue cheese, red onion, head radicchio, red leaf, orange, thin, pecans, portobello, olive oil

Taken from www.myrecipes.com/recipe/prosciutto-orange-salad-with-comt-toasted-pecans (may not work)