Maggiano Salad - cooking recipe

Ingredients

Salad
5 cups romaine lettuce, chopped
5 cups iceberg lettuce, chopped
1 red onion, thinly sliced
4 ounces gorgonzola, crumbled
4 ounces prosciutto, finely chopped
Dressing
1/2 tablespoon Dijon mustard
2 teaspoons sugar
1/2 cup water
1 teaspoon garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 teaspoon dried basil
fresh ground pepper

Preparation

In a skillet, cook prosciutto until it turns dark.
Let it cool, and chop it up.
Add all salad ingredients in large salad bowl.
Whisk together all dressing ingredients.
You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
Toss dressing over salad just enough to coat all lettuce.
Serve immediately and enjoy!