Prosciutto and Orange Salad with Comté and Toasted Pecans

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.

Yield: Makes 6 to 8 servings

Ingredients

• 1  baguette or French-style bread, cut into 1-inch slices
• 3  ounces  Comté cheese, thinly sliced
• 1/2  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
• 1/2  cup  Balsamic Vinaigrette
• 4  medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced
• 1  tablespoon  olive oil

Preparation

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 or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm.