Prosciutto and Tomato Salad With Smoked Mozzarella Croutes

• 3/4 cup sun-dried tomatoes, not oil-packed
• 4 cups mixed salad greens
• 8 thin slices prosciutto, cut across into thin strips
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 8 1/2-inch slices Tuscan-style bread, halved
• 8 thin slices smoked mozzarella

1. Preheat the oven to 350 degrees.
2. Place tomatoes in a small saucepan and cover with water.
3. Bring to a boil, reduce heat and simmer until softened, about 5 minutes.
4. Drain.
5. In a large bowl, toss together tomatoes, salad greens and prosciutto.
6. In a small bowl, whisk together the vinegar, oil, salt and pepper.
7. Place the bread on a baking sheet and top each piece with a slice of mozzarella.
8. Bake until the cheese is melted, about 5 minutes.
9. Toss the salad with the dressing and divide between 2 or 4 plates.
10. Divide the croutes between the plates and serve immediately.

tomatoes, mixed salad greens, balsamic vinegar, olive oil, salt, freshly ground pepper, bread, mozzarella

Taken from cooking.nytimes.com/recipes/3910 (may not work)