Mesclun with Prosciutto Grissini

• 8 grissini breadsticks
• 8 very thin slices prosciutto
• 2 teaspoons minced shallot
• 1 teaspoon Dijon mustard
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup canola oil or olive oil
• 5 ounces mesclun greens
• 1/2 cup thinly sliced fennel bulb
• 1/4 cup pine nuts, toasted

1. Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible.
2. Set aside.
3. In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together.
4. Gradually whisk in the oil in a slow stream.
5. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing.
6. Distribute among 4 serving plates and sprinkle with pine nuts.
7. Take 2 prepared grissini and place them on top of each salad forming an "x".
8. Serve immediately.
9. Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.

grissini, shallot, mustard, white balsamic vinegar, salt, freshly ground black pepper, canola oil, greens, fennel bulb, pine nuts

Taken from www.foodnetwork.com/recipes/mesclun-with-prosciutto-grissini-recipe.html (may not work)