Zefferelli Salad

• 6 cups mixed leafy greens or 6 cups lettuce
• 6 ounces prosciutto, fried crispy
• 4 ounces artichoke hearts
• 4 roasted red peppers, peeled and quartered
• 1 cup pitted kalamata olive
• 8 ounces brie cheese, sliced in fine wedges and at room temperature
• 2 ounces pine nuts, toasted golden
• 14 cup balsamic vinaigrette dressing

1. Toss lettuce with balsamic vinaigrette and lay out on a salad platter.
2. Arrange remaining ingredients over lettuce.

mixed leafy greens, crispy, hearts, red peppers, olive, brie cheese, nuts, balsamic vinaigrette dressing

Taken from www.food.com/recipe/zefferelli-salad-371291 (may not work)