Proscuitto and Grilled Pear Salad with Honey-Dijon Vinaigrette

• Honey-Dijon Vinaigrette
• 2 cups GREY POUPON Classic Dijon Mustard
• 1-1/3 cups honey
• 1-1/3 cups red wine vinegar
• 1/2 cup water
• 2 cups oil
• 2 cups olive oil
• 2 tsp. salt
• 1 tsp. black pepper
• Grilled Pears
• 12 each Bosc pears
• 1 cup olive oil
• - salt and pepper, to taste
• Salad
• 3 gal. baby arugula
• 3 qt. radicchio, cut up
• 1-1/2 gal. baby mache
• 2 qt. Belgian endive
• 3 qt. crumbled Gorgonzola cheese, divided
• prosciutto slices

1. Honey-Dijon Vinaigrette Beat mustard, honey, vinegar and water in medium bowl with wire whisk until well blended.
2. Gradually add oils and seasonings, beating constantly with wire whisk.
3. Cover and refrigerate until ready to use.
4. Grilled Pears Cut pears lengthwise into 1/4-inch-thick slices; remove cores.
5. Discard the two rounded-end slices or reserve for another use.
6. Brush both sides of each slice lightly with oil; season with salt and pepper.
7. Grill over high heat 5 min.
8. or until tender, turning after 3 min.
9. Set aside.
10. For 4 servings: Toss 1 qt.
11. arugula, 1 cup radicchio, 2 cups mache, 2/3 cup endive and 1/2 cup Gorgonzola in bowl.
12. Add 1/2 cup dressing; toss lightly.
13. Arrange 1 oz.
14. of the prosciutto slices on each of four serving plates.
15. Spoon about 1-1/2 oz.
16. of the salad mixture onto center of prosciutto.
17. Add 1 pear slice.
18. Top with 2 Tbsp.
19. of the remaining cheese; drizzle with 1 Tbsp.
20. of the remaining dressing.

honey, poupon, honey, red wine vinegar, water, oil, olive oil, salt, black pepper, pears, olive oil, salt, salad, baby arugula, radicchio, baby mache, endive, gorgonzola cheese

Taken from www.kraftrecipes.com/recipes/proscuitto-grilled-pear-salad-honey-dijon-vinaigrette-97769.aspx (may not work)