Chef Salad with Prosciutto and Turkey

• Marinated Mustard Seed
• 3 cups white wine vinegar
• 1-1/2 cups agave syrup
• 1-1/2 cups mustard seed
• Prosciutto Rolls
• 48 slices turkey breast, 1 oz. slices
• 48 slices prosciutto, 1/2 oz. slices
• Chef Salad
• 3 gal. 50-50 iceberg-romaine lettuce blend, cut into 1-inch pieces
• 1-1/2 qt. torn frisee
• 72 each tomato wedges
• 1-1/2 qt. cucumbers, quartered, sliced
• 3 cups sliced Swiss cheese, cut into thin strips
• 24 each 3-minute boiled eggs, peeled, halved
• 24 each croutons, sliced 1/2-inch-thick
• 3 cups KRAFT Honey-Mustard Dressing

1. Marinated Mustard Seed: Bring vinegar and agave syrup to boil in small saucepan.
2. Remove from heat; pour over mustard seed in a bowl.
3. Let marinate 24 hours.
4. Drain before using.
5. Prosciutto Rolls: Stack turkey and prosciutto slices, then roll up to create a pinwheel roll.
6. Slice into 3/4-oz.
7. pieces, about 1-1/2 inches long.
8. For each salad: Gently toss 5 oz.
9. lettuce blend, 1/4 cup frisee, 3 tomato wedges, 1/4 cup cucumbers and 1/2 oz.
10. cheese.
11. Arrange on serving plate.
12. Garnish with 2 egg halves, 4 Prosciutto Rolls, 1 Tbsp.
13. Marinated Mustard Seed and 1 crouton slice.
14. Serve with 1 oz.
15. dressing on the side.

white wine vinegar, syrup, rolls, turkey, salad, blend, torn frisee, tomato wedges, cucumbers, swiss cheese, eggs, croutons, honey

Taken from www.kraftrecipes.com/recipes/chef-salad-prosciutto-turkey-163657.aspx (may not work)