Salad Of Field Greens With Crunchy Prosciutto

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Washington Post


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3/4 pound assorted salad greens, torn into bite-size pieces

1/4 cup red wine vinegar

2 teaspoons Dijon-style mustard

3/4 cup extra-virgin olive oil

Salt (optional)

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

5 to 7 ounces best-quality sliced prosciutto, trimmed of excess fat and cut into 1 1/2-by-1/4-inch strips

2 tablespoons red wine vinegar

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