Pear, Prosciutto, And Pine Nut Salad

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Oxmoor House


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2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons sugar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

8 cups torn Boston lettuce

2 ounces thinly sliced prosciutto, cut into thin strips (about 2/3 cup)

1 ripe Bartlett pear, sliced

1/4 cup pine nuts, toasted

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