My Maggiano's Salad
  • ⅓ cup red wine vinegar
  • 1 TBSP dijon mustard
  • 1 TBSP white sugar
  • ½ cup water
  • 2 tsp minced garlic
  • 1 & ½ tsp kosher salt
  • freshly ground black pepper to taste
  • 1 cup light olive oil (or vegetable oil)
  • 1 tsp dried oregano
  • 5 cups chopped iceberg or romaine lettuce (or combination of both)
  • 3 oz gorgonzola cheese
  • 1 package thin sliced prosciutto
  • 1 small red onion (thinly sliced)
  • ¼ cup olive oil (for cooking prosciutto)
  1. To prepare dressing:
  2. Combine all ingredients except for oil & oregano in blender. Blend until smooth.
  3. With blender running, stream in olive oil.
  4. Add oregano and blend till mixed.
  5. Heat oil in large skillet over med heat. Add prosciutto and cook until brown and crispy. Remove from pan with slotted spoon and drain on paper towel. Set aside.
  6. In large bowl, toss the lettuce, onions, gorgonzola cheese, and crispy prosciutto bits. Lightly drizzle on dressing (start with a little, you can add more to your taste preference) and toss to combine.
Recipe by Joy In Every Season at