Prosciutto and Orange Salad with Comté and Toasted Pecans

Name: Prosciutto and Orange Salad with Comté and Toasted Pecans
Yield: Makes 6 to 8 servings
Ingredients: 1 baguette or French-style bread, cut into 1-inch slices; 3 ounces Comté cheese, thinly sliced; ½ small red onion, halved and thinly sliced; 1 small head radicchio, halved and thinly sliced; 1 small head red leaf lettuce, torn; 1 orange, peeled and sectioned; 12 thin slices prosciutto (about 6 ounces); 2 tablespoons chopped pecans, toasted; ½ cup Balsamic Vinaigrette; 4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced; 1 tablespoon olive oil

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Use any combination of your favorite lettuces for this savory salad. If you can't find Comté, substitute a fragrant Gruyère or Beaufort. Prep: 25 minutes; Cook: 5 minutes; Broil: 3 minutes.

By Jan Landess

Recipe by MyRecipes March 2007

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Prosciutto and Orange Salad with Comté and Toasted Pecans

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