Prosciutto and Orange Salad with Comté and Toasted Pecans

Prosciutto and Orange Salad with Comté and Toasted Pecans
Photo by Rick Lew

Ingredients

  • 1 orange, peeled and sectioned
  • 1 small head red leaf lettuce, torn
  • 4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced
  • 1 small head radicchio, halved and thinly sliced
  • ½ cup Balsamic Vinaigrette
  • ½ small red onion, halved and thinly sliced
  • 2 tablespoons chopped pecans, toasted
  • + 4 more ingredients
    • 12 thin slices prosciutto (about 6 ounces)
    • 1 baguette or French-style bread, cut into 1-inch slices
    • 3 ounces Comté cheese, thinly sliced
    • 1 tablespoon olive oil

1. Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comté slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown. 2. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette. 3. Sauté mushrooms in oil 5 minutes...

View full recipe at My Recipes

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