POLLY-O Arugula, Fresh Mozzarella, and Prosciutto Salad

• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup citrus juices, freshly squeezed
• 1 tsp. garlic, finely chopped
• salt and pepper to taste
• arugula, whole leaves
• 12 each POLLY-O Fresh Mozzarella, Ovoline, 1/4" sliced
• 1-1/2 cups red onions, thinly sliced
• 3/4 cup pine nuts, toasted
• 3 cups orange segments Safeway 1 lb For $0.79 thru 02/09
• 48 slices prosciutto, thinly sliced, rolled into cones.

1. 1.
2. To Make the citrus-balsamic vinaigrette, combine olive oil, balsamic vinegar, citrus juices, and garlic.
3. Season to taste with salt and pepper.
4. Hold until needed.
5. 2.
6. For each serving, toss 2 oz.
7. arugula leaves in 1 oz.
8. reserved citrus-balsamic vinaigrette.
9. Arrange the arugula on a serving plate.
10. Top with 4 oz.
11. fresh mozzarella, 1/2 oz.
12. red onion, 1/2 oz.
13. pinenuts, 2 oz.
14. orange segments and 2 oz.
15. proscuitto cones.

olive oil, balsamic vinegar, citrus juices, garlic, salt, arugula, red onions, pine nuts, orange segments

Taken from www.kraftrecipes.com/recipes/polly-o-arugula-fresh-mozzarella-prosciutto-salad-57910.aspx (may not work)